Southwestern Style Fettuccine

• 12 ounces fettuccine
• 1 (30 ounce) can cream-style corn
• 1 13 cups skim milk
• 1 teaspoon canola oil or 1 teaspoon olive oil
• 12 teaspoon cumin seed
• 6 ounces onions, chopped
• 12 lb red bell pepper, sliced
• 10 ounces frozen corn, thawed and drained
• 4 ounces jalapeno jack cheese, shredded
• 14 cup fresh cilantro
• yellow cherry tomatoes or cherry tomatoes
• lime
• salt

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 tablespoon at a time if the pan is dry.
9. Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
10. Pour sauce over pasta; add cilantro; mix gently.
11. Garnish with cherry tomatoes.
12. Season to taste with lime and salt.

fettuccine, creamstyle, milk, canola oil, cumin, onions, red bell pepper, corn, jack cheese, fresh cilantro, yellow cherry tomatoes, lime, salt

Taken from www.food.com/recipe/southwestern-style-fettuccine-22452 (may not work)