Pasta with Fresh Corn and Tomatoes
The recipe Pasta with Fresh Corn and Tomatoes can be made in approximately 30 minutes. This recipe serves 5. For $1.57 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This main course has 321 calories, 13g of protein, and 11g of fat per serving. A mixture of fresh cilantro, feta cheese, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. 162 people have tried and liked this recipe. It is brought to you by Simple Nourished Living. Overall, this recipe earns a pretty good spoonacular score of 71%. Similar recipes include Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes, Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, and Fresh Corn-tomatoes And Basil.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
2 medium ears sweet corn, kernels cut off
1 cup crumbled Mexican queso fresco or feta cheese
8 ounces uncooked fettuccine
¼ cup minced fresh cilantro or parsley
4 green onions, chopped
1 tablespoon fresh lime juice (optional)
2 teaspoons plus 2 tablespoons olive oil, divided
½ teaspoon pepper
½ cup chopped sweet red pepper
½ teaspoon salt
3 medium-size tomatoes, chopped
Equipment:
frying pan
pot
Cooking instruction summary:
In a large pasta pot, cook the fettuccine in well salted boiling water according to package directions, adding the corn during the last 4 minutes of cooking.Meanwhile, in a small skillet, heat the 2 teaspoons of olive oil over medium heat. Add the red pepper and green onions. Cook, stirring often, until tender.Drain the pasta and corn well then transfer it back to your pasta pot. Add the tomatoes, salt, pepper, remaining 2 tablespoons olive oil. Toss well to combine. Sprinkle with cheese and parsley. Serve immediately.
Step by step:
1. In a large pasta pot, cook the fettuccine in well salted boiling water according to package directions, adding the corn during the last 4 minutes of cooking.Meanwhile, in a small skillet, heat the 2 teaspoons of olive oil over medium heat.
2. Add the red pepper and green onions. Cook, stirring often, until tender.
3. Drain the pasta and corn well then transfer it back to your pasta pot.
4. Add the tomatoes, salt, pepper, remaining 2 tablespoons olive oil. Toss well to combine. Sprinkle with cheese and parsley.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
