Go Back
–+ servings

Summer Corn Fettuccini

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

Ingredients
  

  • 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
  • 1½ cup Parmesan cheese shredded
  • 1 lb fettuccini noodles
  • ½ cup pasta water
  • fresh basil

Instructions
 

  • 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.

Nutrition

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!