Grilled Corn and Tomato Fettuccine

This recipe is a continuation of my journey to make more interesting recipes on the grill. The veggies in this pasta are all grilled before they are tossed with the other ingredients. It was a nice, colorful summer dish.

Recipe from How Sweet Eats.

Other Grilling Wednesday Posts: Bean and Squash BurgersHalloumi & Asparagus Skewers with Orange Sauce and Grilled Barbeque Onion and Smoked Gouda Quesadillas.

-1 pound whole wheat fettuccine
-4 large ears of corn
-3 vine tomatoes, cut in half
-1 green pepper, seeded and sliced
-1/4 cup + 3-4 tablespoons olive oil
-1/4 cup parmesan cheese
-salt and pepper

Remove the corn from it's husk, brush with olive oil and season with salt and pepper. I created loose packets out of foil. Grill on high for 5 minutes on each side.

Slice each tomato in half. Brush the tomatoes and the pepper with olive oil. Season with salt and pepper. Cook the tomatoes for five minutes on each side (make sure to oil that spot well or these will stick). The pepper will take 6-8 minutes total to grill. Dice the tomatoes, the pepper and then slice the corn off the cob.

Mix with the fettuccine and the 1/4 cups of olive oil and parm.

This recipe was enjoyable. The grilled veggies were good, but the grilled flavor wasn't too distinct -- I think we could have left the corn grill a little longer than we did. Our corn had a slight char on it, but we could have achieved more. Overall, I thought that the light flavors in this as well as the color made it an excellent recipe for summer.


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