Fresh Corn Tomato Fettuccine For Two Recipes

FRESH CORN AND TOMATO FETTUCCINE IS THE PERFECT PASTA DISH FOR SUMMER

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 2 tsp olive oil over medium-high heat. Add red bell 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, 2 Tbsp olive oil and the pepper mixture; toss to combine. Sprinkle with feta cheese and parsley. Kitchen Counter Per serving: 415 cal, 17g fat, 34mg chol, 17g prot, 55g carb, 7g sugar, 10g fiber, 643mg sodium

PASTA WITH FRESH TOMATOES AND CORN

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

FRESH TOMATO AND GARLIC PENNE FOR TWO

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

FRESH CORN AND TOMATO FETTUCCINE

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 2 teaspoons 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 pepper mixture; toss to combine. Sprinkle with cheese and parsley.

FRESH CORN AND TOMATO FETTUCCINE

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 2 teaspoons 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 pepper mixture; toss to combine. Sprinkle with cheese and parsley.

PASTA WITH FRESH CORN AND TOMATO SAUCE

Steps:

• In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
• Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
• Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
• Drain well; toss in large heated bowl with remaining oil.
• Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
• Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
• Makes 4 main course servings or 8 appetizers.

FRESH CORN AND TOMATOES WITH CURRY

Steps:

• Shuck the corn, and with a knife cut the kernels off the cobs. There should be about 2 1/2 cups.
• Core the tomatoes and cut them into 1/2-inch cubes.
• Melt butter in a skillet. Add the scallions and curry powder. Cook, stirring briefly, until wilted. Add the corn, tomatoes, salt and pepper. Stir and cook for about 4 minutes over medium-high heat. Do not overcook. Serve hot. Sprinkle with coriander.

FRESH TOMATO SAUCE FOR FETTUCCINE

Steps:

• Bring water to boil for fettucine.
• Peel garlic and with food processor running, put garlic through feed tube to mince. Turn off processor and add basil, oregano, parsley and oil. Wash, dry and trim tomatoes; cut into large chunks and add to processor. Process until tomatoes are coarsely chopped.
• Cook the fettucine according to package directions.
• Grate the cheese and stir into tomato mixture. Season with pepper.
• Drain fettucine and spoon into serving bowls. Top immediately with uncooked tomato sauce and serve immediately with good country bread.

FRESH CORN AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
• Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
• Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
• Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

FRESH CORN AND TOMATO PASTA

Steps:

• Shuck the corn removing as many of the silk strings as possible. Hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. It's a good idea to place a towel under the cutting board to catch flying kernels.
• Heat the olive oil at medium heat in a non-stick skillet.
• Chop the onion and saute it with salt and pepper in the skillet.
• Meanwhile, heat a pot of salted water for the pasta.
• When the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
• When the water boils, add the pasta and cook while continuing to saute.
• Add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the white wine. Be sure not to overcook the vegetable mix.
• Cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
• Drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.