Summer Corn Fettuccini

Here in Las Vegas, we are approaching our triple digit weather season; and when it is that hot, I try to create fresh, easy, and quick recipes that don’t require the oven. This particular recipe is definitely one of them. With the fresh vegetables and herbs mixed into the pasta, this version of fettuccini is perfect for summertime.

Additionally, it can easily be a side dish, or add in some grilled chicken and it becomes the main course. I like to make this when corn is in season and slightly char the corn kernels, but it is still extremely tasty with steamed corn.

Summer Corn Fettuccini

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 6 servings
Calories 641 kcal


  • 1 medium purple onion diced
  • 2 large garlic cloves minced
  • 1 medium red bell pepper chopped
  • 2 cups yellow sweet corn
  • 8 oz mascarpone cheese
  • ½ cup half and half
  • cup Parmesan cheese shredded
  • 1 lb fettuccini noodles
  • ½ cup pasta water
  • fresh basil


  • In a large, deep skillet, drizzle the bottom of the pan with olive oil. Add in the onion and red bell pepper. Sauté for 5 minutes or until the bell pepper begins to char. Add in the garlic cloves, and corn; sauté again for a few minutes.
  • Add in the mascarpone cheese and allow to melt and combine with the vegetables. In a large pasta pot, bring water to a boil and add salt before adding in the fettuccini noodles. Add in the noodles and cook according to al dente directions on the package.
  • While the pasta cooks, add in the half and half and ½ cup of the pasta water to help thin out the sauce. If the sauce is still thick, add in another ½ cup of pasta water. When the pasta is finished, add into the sauce. Before stirring the noodles into the sauce, add in the Parmesan cheese. Then toss to combine.
  • Top with fresh basil and an extra sprinkle of Parmesan cheese. Serve immediately, or store in an airtight container for up to a week.


Serving: 1servingCalories: 641kcalCarbohydrates: 69gProtein: 25gFat: 30gSaturated Fat: 17gTrans Fat: 1gCholesterol: 126mgSodium: 455mgPotassium: 437mgFiber: 4gSugar: 6gVitamin A: 1555IUVitamin C: 30mgCalcium: 406mgIron: 2mg
Keyword corn, fettuccini, pasta, summer dish
Tried this recipe?Let us know how it was!

If you have never heard of mascarpone cheese, it is very similar to cream cheese, but not as tangy. I typically find mascarpone cheese in the specialty cheese and deli area of my local grocery store. If you would rather substitute it for cream cheese, it would still be tasty, but more tangy.

Also, anytime I make anything with pasta, I have to use my pasta pot. Do you have one already? I absolutely love mine! Here are a few that I would recommend.

What are some of your go-to summertime recipes? Do you also live in an area where the weather is nearly unbearable? I will be coming back at you with more recipes in my summertime recipe arsenal. Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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