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:

Quickview
325k Calories
13g Protein
10g Total Fat
46g Carbs
13% Health Score
Limit These
Calories
325k
16%

Fat
10g
17%

  Saturated Fat
5g
34%

Carbohydrates
46g
15%

  Sugar
7g
8%

Cholesterol
64mg
22%

Sodium
589mg
26%

Get Enough Of These
Protein
13g
26%

Selenium
40µg
58%

Vitamin C
34mg
42%

Manganese
0.61mg
30%

Vitamin K
31µg
30%

Vitamin A
1464IU
29%

Phosphorus
272mg
27%

Vitamin B2
0.35mg
21%

Vitamin B6
0.37mg
19%

Calcium
181mg
18%

Folate
64µg
16%

Fiber
3g
15%

Vitamin B1
0.23mg
15%

Magnesium
59mg
15%

Zinc
2mg
14%

Potassium
482mg
14%

Vitamin B3
2mg
13%

Copper
0.23mg
11%

Vitamin B5
1mg
11%

Vitamin B12
0.64µg
11%

Iron
1mg
10%

Vitamin E
1mg
8%

Vitamin D
0.26µg
2%

covered percent of daily need
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