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beef fajitas with corn salsa, black beans
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out to Sweet Basil

Friday, July 11, 2014

Sweet Corn Fettuccine

Sweet Corn Fettucine
This pasta is "pinspired" by this recipe I had pinned from Fearless Homemaker.  The end product ended up being quite far from the original, but right now I am taking full advantage of my parents' vegetable garden when I can.  The bell pepper, tomato and basil were all homegrown, so they made the dish infinitely better.  The tomatoes melt into an amazing sauce that is quite full of flavor.  Miss F was mainly a fan of the bacon and bell pepper, she prefers her corn on the cob.
Sweet Corn Fettuccine

12 ounces fettuccine
6 slices bacon, cut into ½ inch pieces
1 red bell pepper, diced
1 large tomato, diced
1 clove garlic, thinly sliced
1 cup corn kernels (from 1 to 2 fresh ears, or frozen)
½ cup dry white wine
¾ cup half-and-half
hand full of fresh basil

Prepare the fettucine per package instructions, drain and set aside.

Cook the bacon in a large skillet over medium heat, drain on a paper towel and remove all but one tablespoon of the bacon grease from the pan. Add the bell pepper, tomato, garlic and corn. Cook, stirring occasionally, 3 to 5 minutes. Add the white wine, cook 2 minutes more. Stir in the half and half, salt and pepper to taste.

Toss the fettucine with the sauce, corn and bell pepper. Top with the bacon and sliced basil, serve.
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2 comments:

Happy Valley Chow said...

That looks absolutely delicious! Fantastic recipe :)

Happy Blogging!
Happy Valley Chow

Carol at Wild Goose Tea said...

A perfect blend of summer goodness with yummy pasta. I could happily dive into a bowl of this----well maybe plunge my fork into a bowl of this is more realistic. Ha!

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