Fresh Corn & Tomato Fettuccine For Two

• 4 ounces uncooked fettuccine
• 1 medium ear sweet corn, husk removed
• 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

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 1 tablespoon 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 red pepper mixture; toss to combine. Sprinkle with cheese and parsley.

fettuccine, sweet corn, olive oil, sweet red pepper, green onions, halved grape tomatoes, salt, pepper, feta cheese, parsley

Taken from www.tasteofhome.com/recipes/fresh-corn-tomato-fettuccine-for-two/ (may not work)