A no-meat pasta dish loaded with delicious, fresh flavors! What could be better? Garden Fettuccine unearths fettuccine noodles mixed with tender sweet corn, vibrant red peppers, savory green onions, and bright tomatoes for a garden variety of exceptional joys. Topped with sharp feta cheese and aromatic parsley, Garden Fettuccine is a harvest of earthly flavors that tastes out-of-this-world. We’re sure you’re going to dig it!


  • 8 ounces fettuccine, can substitute whole-wheat fettuccine
  • 2 medium ears sweet corn, husked
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/2 cup sweet red pepper, chopped
  • 4 green onions, chopped
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup feta cheese, crumbled, for serving
  • 2 tablespoons fresh parsley, minced, for serving


Step 1 –In a large pot of salted, boiling water, cook the fettuccine to al dente, according to the package directions. Add the corn cobs to the boiling water in the last 8 minutes of cooking time.

Step 2 –Drain the fettuccine-corn mixture and transfer to a large bowl to cool slightly.

Step 3 –In a small skillet over medium-high heat, heat 2 teaspoons of the olive oil.

Step 4 –Add the red pepper and the green onions to the heated olive oil and cook until tender, stirring frequently, about 5 minutes.

Step 5 –Transfer the corn to a cutting board and, using a sharp knife, carefully cut the corn kernels from the cobs.

Step 6 –Add the corn kernels to the fettucine.

Step 7 –Add the tomatoes, the salt, the black pepper, the remaining olive oil, and the red pepper-green onion mixture to the fettuccine mixture and toss to combine.

Also Read:  Watermelonade

Step 8 –Evenly sprinkle the feta cheese and the parsley over the fettuccine mixture.

Step 9 –Serve.