This post may contain affiliate links. Please read our disclosure policy.
Every summer I look for new ways to enjoy sweet corn and ripe tomatoes while they’re at their peak. When I spotted this recipe in the June/July 2013 issue of Taste of Home (affiliate link), where it was the grand prize winner in their “Summer in a Bowl” recipe challenge, I immediately added it to my “must try” list.
I’m happy to report it lived up to my expectations. Tender pasta, sweet corn, juicy tomatoes, and plenty of fresh herbs come together in a simple meal that tastes like summer in a bowl.
As usual, I couldn’t resist making a few changes to suit our tastes. The original recipe called for feta cheese, but since Rod has never been much of a feta fan, I substituted mild, crumbly queso fresco instead. I also swapped cilantro for parsley, added a squeeze of fresh lime juice, and simplified the preparation by cutting the corn off the cob before cooking rather than after.
Served with a simple green salad and grilled chicken sausage, this has become one of those easy summer dinners I’ll happily make again whenever fresh corn is in season.
Why You’ll Love This Recipe
- Fresh summer flavors in every bite
- Ready in about 30 minutes
- A delicious way to use sweet corn and ripe tomatoes
- Easy enough for weeknights
- Great on its own or with grilled chicken, shrimp, or sausage
Ingredients & Notes
- Whole wheat fettuccine – I often use regular fettuccine because that’s what we enjoy most, but either works well.
- Fresh sweet corn – Fresh corn is the star of this dish.
- Olive oil – Used for sautéing and finishing the pasta.
- Red bell pepper – Adds sweetness and color.
- Green onions – Mild onion flavor.
- Fresh tomatoes – Use ripe summer tomatoes whenever possible.
- Queso fresco or feta – I prefer queso fresco, but feta is delicious too.
- Fresh cilantro or parsley – Choose whichever you enjoy.
- Fresh lime juice (optional) – Brightens all the flavors.
How to Make Pasta with Corn and Tomaotes
- Cook the pasta and corn. 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 cook the pepper and green onions. Heat the 2 teaspoons of olive oil over medium heat. Add the red pepper and green onions. Cook, stirring often, until tender.
- Combine ingredients. 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.
- Garnish and serve. Sprinkle with cheese and parsley. Serve immediately.
Tips & Variations
- Cut the kernels from the cob before cooking. It’s much easier than trying to remove them after boiling.
- Add grilled chicken, turkey sausage, shrimp, or white beans for a heartier meal.
- Reduce the olive oil or cheese if you’d like to lighten the recipe even further.
- Serve warm or at room temperature for an easy summer lunch.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. They’re delicious cold or gently reheated.
How Many Calories and WW Points?
According to my calculations each serving has 284 calories and 9 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)
If you’ve made this Fettuccine with Tomatoes and Corn, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Pasta with Fresh Corn and Tomatoes Recipe
Equipment
Ingredients
- 8 ounces uncooked whole wheat fettuccine
- 2 medium ears sweet corn, kernels cut off
- 2 teaspoons , plus 2 tablespoons olive oil, divided
- 1/2 cup chopped sweet red pepper
- 4 green onions, chopped
- 3 medium tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup crumbled Mexican queso fresco or feta cheese
- 1/4 cup minced fresh cilantro or parsley
- 1 tablespoon fresh lime juice (optional)
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) To lower the WW Points, you could:
- decrease the olive oil
- use reduced fat or fat-free cheese
- use less cheese or no cheese
- slices of grilled chicken/turkey sausage
- shredded lean chicken breast
- cooked shrimp
- white beans
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Taste of Home (affiliate link)
More Easy Pasta Recipes You’ll Love
If you like this recipe for pasta with corn and tomatoes you might also like
