Fresh Corn and Tomato Lentil Fettuccine (4 Servings)
INGREDIENTS 8 oz. uncooked lentil fettuccine 2 medium ears sweet corn, husked (leftover corn on the cob works well, skip cooking instructions for corn if using) 2 tsp. avocado oil. 2 Tbsp. olive oil, divided ½ cup sweet red pepper, chopped
4 green onions, chopped 2 cloves garlic, minced 2 medium tomatoes, diced Salt and pepper to taste ½ cup crumbled feta cheese (optional) 2 Tbsp. fresh parsley, minced
INSTRUCTIONS 1. Boil corn for 8 minutes. 2. Carefully remove corn from boiling water with tongs. 3. Add lentil pasta to the already boiling water the corn was removed from, and cook according to package directions. 4. Meanwhile, as pasta cooks, cut corn from cobs and set aside. 5. In a large skillet, heat 2 tsp. avocado oil over medium-high heat. 6. Add red pepper and green onions; cook and stir until tender. 7. Add garlic and sauté until fragrant. 8. Then add in corn. 9. Drain pasta and add the pasta along with tomatoes, salt, pepper, and remaining 2 Tbsp. of oil to the skillet and toss to combine. 10. Sprinkle with cheese and parsley.
98 Eat Well For Life
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