Ingredients

The following ingredients have 9 Servings
  • 1-1/2 cups cherry tomatoes
  • 2 tablespoons olive oil (divided)
  • Salt and pepper to taste
  • 3 ears sweet corn (husk and silk removed)
  • 2 cloves garlic (minced)
  • 3 tablespoons butter
  • 3 tablespoons white whole wheat flour
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1 cup milk
  • 3/4 cup grated Parmesan cheese
  • 1/8 teaspoon grated nutmeg
  • Salt and pepper to taste
  • 12 oz fettuccine pasta (cooked according to package instructions and 1/2 cup pasta cooking water reserved)

Instruction

  • Toss cherry tomatoes with 1 tablespoon olive oil and salt and pepper to taste. Spread in a sheet pan. Roast tomatoes at 400F 10-15 minutes until tomatoes are soft and bursting. Remove from oven and set aside.
  • Brush corn with remaining olive oil and season with salt and pepper. Grill corn over medium-high heat, turning occasionally until slightly charred on the outside. Cut corn from cobs and set corn aside.
  • In a medium saucepan, saute garlic in butter until just fragrant. Whisk in flour until smooth. Gradually add chicken broth, whisking constantly until smooth. Whisk in cream and milk. Bring sauce to a low simmer, until slightly thickened. Remove from heat and whisk in Parmesan and nutmeg. Season sauce with salt and pepper to taste.
  • Pour sauce over cooked fettuccine and stir in reserved 1/2 cup pasta water. Gently toss pasta until evenly coated. Stir in bursting tomatoes and sweet corn. Season pasta with salt and pepper to taste and serve warm. Enjoy!