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

Corn-Red Pepper Risotto

Corn-Red Pepper Risotto
Source: 365 Easy Vegetarian Recipes by Sally Hunt
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Total Time: 30 minutes
Makes: 6-8 servings
Calories: 115 calories per 3/4 cup serving

Ingredients:
2 1/3 cups vegetable broth, divided
1 cup arborio rice
2 garlic cloves, minced
1/4 tsp ground cumin
2 cups frozen whole kernel corn
2 tbs roasted red pepper, diced
1 tbs chopped cilantro

Instructions:
1. Bring 2 cups broth to a boil in large, heavy pan and stir in rice. Reduce heat to low and cook covered for 20 to 25 minutes or until rice absorbs liquid. Remove from heat, fluff with fork and set aside.
2. Pour 1/3 cup broth in non-stick 10-inch skillet. Cook over medium-high heat and bring to a boil. Add garlic, cook and stir 1 minute. Add cumin and frozen corn; cook and stir until corn is tender.
3. Gently stir corn mixture, red pepper and cilantro into cooked rice.

Corn-Red Pepper Risotto