Beef / Pork

Rachael Ray Summer Corn Fettucine takes several minutes to prepare.

Rachael Ray Summer Corn Fettucine takes 30 minutes to cook.

Rachael Ray Summer Corn Fettucine makes 6 servings.

The ingredients for Rachael Ray Summer Corn Fettucine are:

1 box Ronzoni Healthy Harvest linguini (12 oz. dry)
6 slices bacon, chopped
8 small ears of corn
1 small red bell pepper
3 shallots
1/2 C fat free half & half
1 C low sodium chicken broth
2 Tbsp fresh thyme, chopped
salt, to taste
pepper, to taste
1 pinch cayenne pepper

Here is how you make Rachael Ray Summer Corn Fettucine:

Cook pasta to al dente.Heat a deep sided skillet over medium high heat. Add the bacon and cook 5-6 minutes. Drain all but about 1 Tbsp of bacon grease.Cut the corn off the cobs and chop the pepper and shallots. Place 3/4 of the corn and all of the peppers and shallots in the pan. Season with salt & black pepper. Cook for 3-4 minutes.Puree the last 1/4 corn with the half & half. Add chicken broth, corn puree, thyme, and cayenne. Drain the pasta, and transfer to the corn sauce.Makes 6 (generous) servings

The nutritional information for Rachael Ray Summer Corn Fettucine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 339.4

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 132.5 mg
• Total Carbs: 66.5 g
• Dietary Fiber: 9.1 g
• Protein: 13.0 g