Whole Wheat Fettuccini With Fresh Corn, Tomatoes, Spring Onion, Red Pepper And Feta

• 8 ounces uncooked whole wheat fettuccine
• 2 medium ears sweet corn, husks removed
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/2 cup chopped sweet red pepper
• 4 green onions, chopped
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup crumbled feta cheese
• 2 tablespoons minced fresh parsley

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 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
3. 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.

whole wheat fettuccine, ears sweet corn, olive oil, sweet red pepper, green onions, tomatoes, salt, pepper, feta cheese, parsley

Taken from www.tasteofhome.com/recipes/whole-wheat-fettuccini-with-fresh-corn-tomatoes-spring-onion-red-pepper-and-feta/ (may not work)