MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fresh Corn & Tomato Fettuccine
Categories: Pasta, Vegetables, Herbs, Cheese
     Yield: 4 servings

     8 oz Uncooked whole wheat
          - fettuccine
     2 md Ears sweet corn; husked
     2 ts Olive oil; +2 tb, divided
   1/2 c  Red bell pepper; chopped
     4    Green onions; chopped
     2 md Tomatoes; chopped
   1/2 ts Salt
   1/2 ts Pepper
     1 c  Feta cheese; crumbled
     2 tb Fresh parsley; minced

 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.

 Recipe by Angela Spengler, Tampa, Florida

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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