Grilled Corn and Tomato Fettuccine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound whole wheat fettucine4 large ears of corn3 vine tomatoes, cut in half1 green pepper, seeded and sliced2 garlic cloves, minced1/4 cup + 3-4 tablespoons olive oil1/4 cup parmesan cheesesalt and pepper
Preheat the grill on the highest setting. Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper. You can leave it in the husks, but I choose to wrap it in one layer of aluminum foil, leaving a bit loose so I can check to see if the corn is charring. Lay corn on the grill on direct heat and cook on each side for about 5-6 minutes before rotating – overall the corn usually takes us about 30 minutes for the char we like. After adding corn to the grill, slice tomatoes in half. Brush with olive oil and season with salt and pepper, then lay on the grill cut side down. I do NOT seed or juice my tomatoes and love the end result, but as a warning, they will stick to the grill a bit. Cook for 5 minutes before rotating. Repeat the same (oiling, salt/pepper) with the green pepper and grill. That green pepper and tomatoes should take about 6-8 minutes to grill, but it is up to you and dependent on the level of char you like.
Boil water and prepare pasta according to directions. In a large bowl, whisk together 1/4 cup olive oil, parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.
Once corn is finished, unwrap and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice grilled tomatoes into wedges. Add corn, tomatoes and green peppers to pasta. Top with additional parmesan cheese.
From: https://www.howsweeteats.com/2011/06/grilled-corn-and-tomato-fettuccine/
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HAWKEYERANT.
Boil water and prepare pasta according to directions. In a large bowl, whisk together 1/4 cup olive oil, parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.
Once corn is finished, unwrap and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice grilled tomatoes into wedges. Add corn, tomatoes and green peppers to pasta. Top with additional parmesan cheese.
From: https://www.howsweeteats.com/2011/06/grilled-corn-and-tomato-fettuccine/
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HAWKEYERANT.
Nutritional Info Amount Per Serving
- Calories: 483.7
- Total Fat: 28.4 g
- Cholesterol: 4.9 mg
- Sodium: 140.9 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 8.8 g
- Protein: 12.6 g
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