Southwestern Style Fettuccine

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces fettuccine
• 1 (30 ounce) can cream-style corn
• 1 1/3 cups skim milk
• 1 teaspoon canola oil or 1 teaspoon olive oil
• 1/2 teaspoon cumin seed
• 6 ounces onions, chopped
• 1/2 lb red bell pepper, 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
• lime
• salt

Recipe

• 1 cook fettuccine until just tender, 8-10 minutes.
• 2 drain and keep warm.
• 3 meanwhile, purée cream-style corn and milk in blender or food processor. set aside.
• 4 heat oil in a large skillet over medium-high heat.
• 5 add cumin, onion, and bell pepper.
• 6 stir often until onion is soft (5 minutes).
• 7 add water 1 tablespoon at a time if the pan is dry.
• 8 stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
• 9 pour sauce over pasta; add cilantro; mix gently.
• 10 garnish with cherry tomatoes. season to taste with lime and salt.