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Summer Fettuccine Alfredo with Bursting Tomatoes + Charred Corn

Creamy, comforting fettuccine alfredo meets summer! These luscious noodles are piled high with bursting cherry tomatoes, charred corn, and plenty of fresh Parmesan cheese.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 -10 servings
Calories 281kcal


  • 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


  • 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!


Serving: 1g | Calories: 281kcal | Carbohydrates: 30.2g | Protein: 10.9g | Fat: 13.9g | Saturated Fat: 6.7g | Polyunsaturated Fat: 7.2g | Cholesterol: 58mg | Sodium: 213mg | Fiber: 1.1g | Sugar: 2.7g