Fresh Corn & Tomato Fettuccine Recipe

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Ingredients:

Serving

Directions:

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.48 Kcal (1559 kJ)
Calories from fat	106.17 Kcal
		% Daily Value*
Total Fat	11.8g	18%
Cholesterol	33.38mg	11%
Sodium	733.78mg	31%
Potassium	379.49mg	8%
Total Carbs	49.24g	16%
Sugars	7.77g	31%
Dietary Fiber	8.61g	34%
Protein	16.86g	34%
Vitamin C	40.1mg	67%
Iron	3.4mg	19%
Calcium	223.5mg	22%

Amount Per 100 g
Calories	153.59 Kcal (643 kJ)
Calories from fat	43.78 Kcal
		% Daily Value*
Total Fat	4.86g	18%
Cholesterol	13.76mg	11%
Sodium	302.58mg	31%
Potassium	156.48mg	8%
Total Carbs	20.3g	16%
Sugars	3.2g	31%
Dietary Fiber	3.55g	34%
Protein	6.95g	34%
Vitamin C	16.5mg	67%
Iron	1.4mg	19%
Calcium	92.2mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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