Guest guest Posted June 9, 2001 Report Share Posted June 9, 2001 * Exported from MasterCook * Fettuccine Southwest Recipe By : GardenCuisine by Paul Wenner, page 238 Serving Size : 10 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned cream-style corn 1 teaspoon cumin seeds 1 large onion -- chopped 2 cloves garlic -- minced 1 red bell pepper cut into 1-inch strips 10 ounces frozen corn -- thawed 1/2 teaspoon red pepper flakes 12 ounces whole-wheat fettuccine -- cooked rinsed and drained 1/4 cup chopped cilantro 10 cherry tomatoes -- cut in half Garlic salsa -- for seasoning A mouth-watering dish with a New Mexico flair. Purée the cream-style corn in a blender until it is completely smooth. Toast the cumin seeds in a dry nonstick skillet until they are slightly browned and just beginning to smoke. Heat 1/2 cup of water in a large skillet, and cook the onion, garlic, and bell pepper until the onion is soft, about 8 minutes. Stir in the thawed corn, the blended cream-style corn, the toasted cumin seeds, and the red pepper flakes. Reduce the heat and cook until the sauce just begins to bubble. Arrange the cooked pasta on a platter, then spread the sauce over the top. Garnish with chopped cilantro and cherry tomatoes. Serve with salsa on the side. PER SERVING • 165 CALORIES (6% FROM FAT) • 1 G FAT • 6 G PROTEIN • 32 G CARBOHYDRATE • 0 MG CHOLESTEROL • 25 MG SODIUM • 5 G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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