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Fresh Corn & Tomato Fettuccine

Welcome to Farmer's Market Week! This week the Festive Foodies and I will be sharing lots of great recipes featuring products that you can get at your local farmer's market.  I am so fortunate that we're I live in New Hampshire, we are surrounded by farms and orchards.  I'm a happy girl when I can finally say goodbye to winter and the farms start opening up.

Right now one of my favorite things to grab is corn.  It's great done in the slow cooker, it's great done on the grill.  I saw this recipe for Fresh Corn & Tomato Fettuccine on the Taste of Home website, pinned it, and patiently waited for the signs to go up, "Our own fresh corn available!"

A few slight changes to the recipe.  I couldn't find whole wheat fettuccine, so I used regular.  I had fresh mozzarella on hand from another recipe, so I used that instead of the feta. I had orange bell peppers on hand, instead of red, which added even more color.  I had beautiful grape tomatoes, so I quartered those instead of using full size tomatoes.

I really loved this dish!  It was filling but not at all heavy.  It was great the day of, and also great the next day with some sliced grilled chicken added.  Angela S. knocked it out of the park with this one! I want to thank Ellen and Christie for hosting #FarmersMarketWeek, and to all of the other #FestiveFoodies for sharing their awesome recipes!

Fresh Corn & Tomato Fettuccine

Fresh Corn & Tomato Fettuccine


  • 8 ounces uncooked whole wheat fettuccine (I used regular)
  • 2 medium ears sweet corn, husks removed
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/2 cup chopped sweet red pepper
  • 4 green onions, chopped
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup crumbled feta cheese (I used fresh mozzarella)
  • 2 tablespoons minced fresh parsley


  1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
  2. Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
  3. 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.
pasta, tomatoes, corn
Main dishes, pasta, vegetables
Created using The Recipes Generator

Monday #FarmersMarketWeek Recipes


A perfect meatless Monday meal. Thanks for sharing.
It looks so fresh and delicious. Perfect for a summer meal with all the great produce around.
Caroline said…
This looks tasty, and a great way to enjoy in season corn and tomatoes.
Carlee said…
That looks like a bowlful of summer! What a yummy way to use those fresh veggies!
Kate said…
Such a beautiful summer dinner!
Sue Lau said…
I love light and fresh pasta like this!
Karen said…
I love all of your substitutions! Beautiful color in that dish!
Not sure why I haven't had more corn this year...especially like looks amazing!!!
Valentina said…
This looks so yummy! What a great idea to use up the fresh corn currently in my fridge :)
Jan said…
I never thougth of using fresh corn and fettuccini! Yummy! Thanks for sharing such a great recipe for summer at our Farmers Market Recipe Link Up for Celebrate 365 Blog Party
Books n' Cooks said…
What a bright pasta for summer!
Yum! This is the perfect summer salad! I will never get sick of fresh corn in the summer.
Teri said…
I love everything about this dish! It's colorful, yummy, and those fresh veggies! Fantastic!
Eileen said…
Such a delicious recipe and a great variety of veggies. I love using corn as much as a I can all summer. A great family meal!
Chris said…
I love the idea of putting corn and pasta together. It sounds so hearty and delicious.

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