Southwestern Style Fettuccine Recipe

Name: Southwestern Style Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine; 1 (30 ounce) can cream-style corn; 1 ⅓ cups skim milk; 1 teaspoon canola oil or 1 teaspoon olive oil; ½ 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; ¼ cup fresh cilantro; yellow cherry tomatoes or cherry tomatoes; lime; salt

Servings: persons

12 ounces fettuccine
1 (30 ounce) can cream-style corn
1 ⅓ cups skim milk
1 teaspoon canola oil or 1 teaspoon olive oil
½ 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
¼ 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.

745

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces fettuccine, 1 (30 ounce) can cream-style corn, 1 ⅓ cups skim milk, 1 teaspoon canola oil or 1 teaspoon olive oil, and more.

Yes, Southwestern Style Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Style Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions