Creamy Tomato Fettuccine For 2 Recipe Slime

FRESH CORN & TOMATO FETTUCCINE FOR TWO

Fresh Corn & Tomato Fettuccine for Two image

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

4 ounces uncooked fettuccine
1 medium ear sweet corn, husked
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 cup chopped sweet red pepper
2 green onions, chopped
1 cup halved grape tomatoes
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 1 tablespoon oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., 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 red pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 433 calories, Fat 18g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 600mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.

CREAMY SUN-DRIED TOMATO FETTUCCINE

Creamy Sun-Dried Tomato Fettuccine image

A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.

Provided by ybseball

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup olive oil, divided
¾ pound dry fettuccine pasta
½ cup plain fat-free Greek yogurt
¼ cup reduced-fat sour cream
½ cup sun-dried tomatoes, sliced
5 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes, drained
2 tablespoons sugar, or more to taste
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
1 ½ cups baby spinach
crushed red pepper flakes

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
Mix together Greek yogurt and sour cream in a small bowl.
Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g