Monday, July 19, 2010

Southwestern Fettucine

1/2 lb (8 oz) uncooked fettuccine noodles
1 cup chunky salsa
1 cup frozen corn, thawed
1/4 cup water
1 tsp Tabasco sauce
1 tsp Chili powder
1/2 tsp ground cumin
1 can black beans, drained and rinsed
Shredded mild cheddar cheese for topping

Cook and drain fettuccine as directed on package.  Spray with cooking spray to make sure they don't stick together once drained.  (or you can throw some olive oil in the water while it's cooking)
While the noodles are cooking, mix salsa, corn, water, Tabasco, chili powder, ground cumin, and black beans in a small saucepan.  Cook over medium heat 8-10 minutes, then turn down to simmer.  Make sure that the corn is tender.
This makes four servings, so divide fettuccine noodles among four bowls.  Then top each with about 3/4 cup of the sauce mixture.  Sprinkle with shredded cheddar cheese for extra yumminess!

My review:  This was phenomenally good.  I have no words.  :-)  Very yummy.  I think it would be really good to use medium or hot salsa and give it a little more kick.  You could add chicken if you have major meat eaters who can't handle a meal without meat!