A vibrant and flavorful pasta dish inspired by Southwestern cuisine, perfect for a quick and satisfying meal.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain and set aside.
Stir the pasta occasionally to prevent sticking.
Blend the skim milk and half of the frozen corn until smooth, then set aside.
Ensure the blender lid is secure to avoid spills.
Heat the canola and olive oil in a large skillet over medium heat.
Use a non-stick skillet for easier cleanup.
Add the cumin seed, diced onion, and chopped red bell pepper to the skillet and sauté until the onion is translucent.
Stir frequently to prevent burning.
Pour in the blended sauce base and the remaining frozen corn, stirring to combine.
Lower the heat to prevent the sauce from scorching.
Add the shredded cheddar cheese to the skillet and stir until melted and smooth.
Add the cheese gradually for a smoother sauce.
Toss the cooked pasta with the sauce until evenly coated.
Use tongs for easier mixing.
Garnish with chopped cilantro, halved cherry tomatoes, and a squeeze of fresh lime juice. Season with salt to taste.
Serve immediately for the best flavor and texture.
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