South Western Fettuccine
|Fettuccini||12 Ounce (340 Gram)|
|Canned cream style corn||15 Ounce (1 Can / 425 Gram)|
|Non fat milk||160 Milliliter (2/3 Cup)|
|Vegetable oil||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Onion||1 Small, chopped|
|Bell pepper||8 Ounce, seeded and cut into thin strips (230 Gram, 1 Large, Red / Yellow Colored)|
|Frozen corn kernels||10 Ounce, thawed and drained (1 Package / 285 Gram)|
|Shredded jalapeno jack cheese||4 Ounce (115 Gram / 1 Cup)|
|Cilantro leaves||10 Gram (1/4 Cup)|
|Cherry tomatoes||285 Gram, cut into halves (2 Cups, Yellow / Red Colored)|
1. In a 5- to 6-quart (5- to 6-liter) pan, bring about 3 quarts (2.8 liters) water to boil over medium-high heat; stir in pasta and cook until just tender to bite, 8 to 10 minutes. (Or cook pasta according to package directions.) Drain pasta well and return to pan; keep warm. While pasta is cooking, whirl cream-style corn and milk in a blender or food processor until smoothly pureed; set aside.
2. Heat oil in a wide nonstick frying pan over medium-high heat. Add cumin seeds, onion, and bell pepper. Cook, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Stir in cream-style corn mixture, corn kernels, and cheese. Reduce heat to medium and cook, stirring, just until cheese is melted.
3. Pour corn-cheese sauce over pasta. Add cilantro leaves; mix gently but thoroughly. Divide pasta among 4 shallow individual bowls; sprinkle with tomatoes. Garnish with cilantro sprigs. Season to taste with lime and salt