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.
Recipe Notes
To lower the WW SmartPoints, you could:
decrease the olive oil
use reduced fat or fat-free cheese
use less cheese or no cheese
To make this pasta heartier, you could add:
slices of grilled chicken/turkey sausage
shredded lean chicken breast
cooked shrimp
white beans
Serving size: 1-⅔ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.10*SmartPoints (Green plan)9*SmartPoints (Blue plan)5*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Nutrition Facts
Pasta with Fresh Corn & Tomatoes Recipe
Amount Per Serving (1 -⅔ cups)
Calories 284Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Carbohydrates 35.2g12%
Fiber 2g8%
Protein 12.4g25%
* Percent Daily Values are based on a 2000 calorie diet.