Fresh Corn and Tomato Fettuccine

Fresh Corn and Tomato Fettuccine
Source: Adapted from Taste of Home (LINK)
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Total Time: 30 min
Makes: 4 servings
Calories: 422 calories (per 2 cups)

Ingredients:
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 tbs plus 2 tsp olive oil, divided
1/2 cup chopped sweet red pepper
2 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon juice
1 cup crumbled feta cheese
2 tbs minced fresh parsley

Instructions:
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 tbs oil over medium high heat. Add red pepper and green onions; cook and stir until tender.
3. Drain pasta and corn. Cool corn slightly; cut corn form cob and add to skillet with pepper mixture. Add tomatoes, salt, pepper, lemon juice, and remaining oil to pepper mixture and cook for 5 minutes.
4. Toss pasta in with mixture to combine. Sprinkle with cheese and parsley. Enjoy!

Fresh Corn and Tomato Fettuccine