Southwestern Style Fettuccine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Found this recipe in a magazine years ago. It's a nice twist on fettuccine alfredo - using creamed corn as the base for the alfredo sauce. RitaL suggested adding jalapeño peppers. I think this is a great idea. I'll be making this recipe next week (May, 06) and will try it with serrano or jalapeño chiles. Ingredients:
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 |
Directions:
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.
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