Fresh Corn And Tomato Fettuccine Food

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 POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

FRESH CORN FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons. , Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through., Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.

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 CORN & TOMATO FETTUCCINE FOR TWO

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.

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

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 SALAD

Steps:

• Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
• Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

SPICY CHICKEN AND HOMINY RAGOûT

Steps:

• Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.

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.

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.

SUMMER CORN AND TOMATO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
• Meanwhile, in large skillet, heat the olive oil over medium heat.
• Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
• Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
• Season to taste with salt.
• Add the vegetables, butter and basil to the pasta and toss.