Add feta and pasta water and toss … Stir in corn-tomato mix, parsley and … In a large bowl, place pasta and then corn mixture. Short, sauce-catching pasta shapes are best … Yellow corn gave the dish a golden hue, but white corn worked, too. Add red pepper and green onions; cook and stir until tender. Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add pasta to skillet; cook over medium heat, stirring constantly, 2 minutes or until pasta is coated and sauce is creamy. Add corn and tomatoes to pan, add the rest of the salt and pepper. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking. Whichever you use, make sure to remove as much as the silk as possible before grating. Combine until heated through. Drain pasta and corn; transfer pasta … Drain well; toss in large heated bowl with remaining oil. Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or possibly till al dente.
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