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Summer Corn Fettuccine Recipe

Summer Corn Fettuccine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 21-30 of 48

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  • on November 07, 2010

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    My husband and I LOVED this dish! It was colorful, tasty, beautiful and satisfying. I added a little bit of crushed red pepper and some grated garlic. I used fresh sun dried tomato fettuccine. I will definately make this dish again!

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  • on October 19, 2010

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    It was good but I don't think I would make it again.

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  • on September 03, 2010

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    wow that sounds yummy

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  • on August 31, 2010

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    This was so delicious & easy to make! A great way to take advantage of summer corn...

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  • on August 24, 2010

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    I expected this to be more work than it turned out to be. I was more than pleased with the results. The only modification I made was to substitute a poblano pepper for the red bell pepper and Tabasco sauce. I think the smoky poblano added a better type of heat.

    In the future I may skip blending corn and cream together and just add all the corn to the saute mixture. I might also try using bowtie or shell pasta rather than fettuccine.

    Will surely make this again!

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  • on August 10, 2010

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    I made this last night but with penne pasta instead of fettucine. I also added some diced cooked leftover chicken I had, so that I could use it up. However, I didn't pulse/process any of the corn but left all the kernels whole and used a leek instead of shallots. I don't normally do so many changes to a recipe the first time around but I wanted to use what I had in the house without shopping. My husband liked the fact that it was a one dish meal. He asked me to keep the recipe, so that's a plus. Being that everything was in one bowl I just added dinner rolls on the side.

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  • on August 03, 2010

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    Made this dish last night and it was excellent! Great way to use leftover corn on the cob. I had some broccoli to use so I added it after the bacon was rendered and sauteed until crisp, then removed it and continued with the recipe. I didn't have any cream so I substituted 2% Evaporated Milk, couldn't tell the difference. My family requested some garlic be added, so I will do that next time. Great go to recipe!

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  • on July 22, 2010

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    I was sooo looking forward to trying this after reading all of the reviews, and I feel bad for having to say nobody here enjoyed it much. It could have been partly due to my modifications; a yellow bell pepper and fat free half-n-half, which made it a colorless meal with a kindof grainy sauce. I think I went alittle too heavy on the yellow pepper, so it was very sweet from the corn and cream, and way too bell peppery. Also this took ALOT longer than 30 minutes to make (I'm no Rachel Ray!. Be prepared to hand wash some dishes afterwards; food processor parts, a large pasta pot, large skillet, knives, spatulas, bowls for cutting the corn, cutting board, and the large bowl for serving. Plus we made chicken tenders and garlic bread too so there were even more dishes! I tried the leftovers today, hoping to enjoy it more but I just have a hard time eating bell peppers which unfortunately means I have to skip most of Rachel's recipes. It was too labor intensive and disappointing for me, I won't be making it again.

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  • on July 21, 2010

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    This was fabulous alongside a rotisserie chicken. Made a ton, which made my hubby happy ... leftovers for work lunches!! I used frozen corn, which turned out fine : Will definitely make this again & again!!

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  • on July 20, 2010

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    Made this for dinner last night along with the flat iron steaks and sweet/spicy salad from the same show and it was a huge hit! it was a great meal, but definitely took more than the 30 minutes like on the show, but well worth the extra time.

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