Corn and Zucchini Fettuccine

Submitted by Mallory Magee

About the cook: I am a college student, who loves to cook anything. I am a fitness professional so health is important but I also believe that a little bit of butter and sugar never hurt anybody!

About the dish: This is a garlic buttery light summer pasta.

National Origin: Italian

Serves: 3

Estimated Time: Under 30 Minutes


Fresh fettuccine
1 Tbs olive oil
1 zucchini cut into semi circles
1 cup corn
3 cloves garlic
3 Tbs butter


sauté garlic, zucchini and corn in olive oil, until the zucchini becomes tender but still firm and the corn begins to caramelize.
then in an alternate pot of boiling water cook fresh fettuccine for 2 minutes.
add pasta to the saute pan add butter and turn pasta through the vegetables

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