Ingredients
8 ounces uncooked whole wheat fettuccine2 medium ears sweet corn, husked2 teaspoons plus 2 tablespoons olive oil, divided1/2 cup chopped sweet red pepper4 green onions, chopped2 medium tomatoes, chopped1/2 teaspoon salt1/2 teaspoon pepper1 cup crumbled feta cheese2 tablespoons minced fresh parsley
Preparation
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 the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
