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Southwestern Fettuccine




Source of Recipe


Internet


List of Ingredients




12 ounces fettuccine
1 (30 oz) can cream-style corn
1 1/3 cups skim milk
1 teaspoon canola oil or olive oil
1/2 teaspoon cumin seeds
6 ounces onions, chopped
1/2 lb red bell peppers, sliced
10 ounces frozen corn, thawed and drained
4 ounces jalapeno jack cheese, shredded
1/4 cup fresh cilantro
yellow cherry tomatoes or cherry tomatoes
limes
salt


Recipe



1. Cook fettuccine until just tender, 8-10 minutes.
2. Drain and keep warm.
3. Meanwhile, puree cream-style corn and milk in blender or food processor.
4. Set aside.
5. Heat oil in a large skillet over medium-high heat.
6. Add cumin, onion, and bell pepper.
7. Stir often until onion is soft (5 minutes).
8. Add water 1 Tbls.
9. at a time if pan is dry.
10. Stir in corn/milk, 10 oz.
11. of corn, and cheese over medium heat until cheese melts.
12. Pour sauce over pasta; add cilantro; mix gently.
13. Garnish with cherry tomatoes.
14. Season to taste with lime and salt.