The Summer Fettuccini with Corn, Cherry Tomatoes, and Dill celebrates fresh, seasonal ingredients that thrive in the warm months. This dish draws inspiration from the rich culinary traditions of Mediterranean cuisine, where simple, high-quality ingredients are the stars of the plate. The combination of sweet corn, juicy cherry tomatoes, and fragrant herbs like dill and parsley is a reflection of the season’s bounty, bringing together flavors that are as vibrant as they are harmonious. In this dish, the fettuccini serves as a delicate canvas, allowing the freshness of the vegetables and herbs to truly shine.
Historically, pasta dishes like this one have been staples in regions where the Mediterranean diet prevails, a diet that has been praised for its health benefits and emphasis on whole foods. In many Italian villages, the end of summer is marked by communal meals featuring the last harvest of the season’s tomatoes, corn, and herbs. This particular dish, while simple, carries with it a sense of tradition and community, where the ingredients are sourced from local gardens and farmers’ markets, ensuring that each bite is packed with the freshness and nutrition that only seasonal produce can offer.
The seasonality of this dish is its defining feature, making it a perfect choice for those looking to eat in harmony with nature’s cycles. Corn, at its peak during the summer months, brings a natural sweetness that pairs beautifully with the acidity of the cherry tomatoes and the aromatic herbs. The addition of dill and parsley not only enhances the flavor but also provides a boost of antioxidants and essential vitamins, making this dish not only delicious but also nourishing. As a certified nutrition and wellness consultant, I believe in the power of seasonal eating, and this Summer Fettuccini is a perfect example of how embracing the seasons can lead to meals that are both healthy and satisfying.
Corn, Cherry Tomatoes, Lemon, Garlic with Dill Fettuccini & Dungeness Crab
Serves 2
Ingredients:
• Fettuccini: 6 oz
• Olive oil: 2 tablespoons
• Garlic: 2 cloves, minced
• Fresh corn: 1 ear (about 1 cup kernels)
• Cherry tomatoes: 1 cup, halved
• Fresh dill: 2 tablespoons, chopped
• Fresh parsley: 2 tablespoons, chopped
• Lemon zest: 1 teaspoon
• Lemon juice: 1 tablespoon
• Parmesan cheese: ¼ cup, grated
• Salt: ½ teaspoon (or to taste)
• Black pepper: ¼ teaspoon (or to taste)
• Red pepper flakes: 1/8 teaspoon (optional, for a bit of heat)
Instructions:
1. Cook the Fettuccini:
Bring a large pot of salted water to a boil. Add the fettuccini and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
2. Prepare the Vegetables:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the corn kernels and cook for 3-4 minutes, until they start to soften.
Add the cherry tomatoes and cook for another 2 minutes until they just begin to soften but still hold their shape.
3. Combine and Finish:
Add the cooked fettuccini to the skillet with the vegetables.
Stir in the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, dill, parsley, Parmesan cheese, salt, black pepper, and red pepper flakes (if using).
Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
4. Serve:
Divide the pasta between two plates, and garnish with extra dill, parsley, and a sprinkle of Parmesan cheese if desired.
Serve immediately.
Nutritional Information (per serving):
Calories: Approximately 450 kcal
Protein:13g
Carbohydrates:58g
Fat:18g
Fiber: 4g
Sugar:6g
Sodium:450mg