Southwestern Corn Spaghetti Style Pasta
Infuse your dinner table with bold, zesty flavors by trying this Southwestern Corn Spaghetti Style Pasta—a vibrant fusion of Tex-Mex flair and Italian comfort food! This easy-to-make recipe features al dente spaghetti tossed in a creamy, spice-packed sauce made with juicy Rotel tomatoes, sweet corn, and tender red bell peppers. Seasoned with smoky paprika, cumin, and a hint of chili powder, each bite delivers a delightful kick of Southwestern heat balanced by velvety heavy cream and freshly grated Parmesan. Topped with optional cilantro and a squeeze of lime for extra zest, this 35-minute meal is perfect for busy weeknights or casual entertaining. Indulge in a unique pasta dish that will become a family favorite with its satisfying textures and irresistible layers of flavor!
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Recipe Information
Ingredients
- 12 oz spaghetti pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups frozen or fresh corn kernels
- 1 medium red bell pepper, diced
- 1 can rotel tomatoes (diced tomatoes with green chiles), drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.75 cup heavy cream
- 0.5 cup grated parmesan cheese
- 2 tbsp fresh cilantro, chopped (optional)
- to taste salt
- to taste black pepper
- 1 medium lime, cut into wedges (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic, corn kernels, and diced red bell pepper. Cook for another 5-6 minutes until the vegetables are tender.
Mix in the drained Rotel tomatoes, ground cumin, smoked paprika, and chili powder. Stir well to coat the vegetables in the spices and cook for 2-3 minutes.
Lower the heat to medium-low and stir in the heavy cream. Simmer for 3-4 minutes, allowing the sauce to slightly thicken.
Add the cooked spaghetti to the skillet along with the grated parmesan cheese. Toss everything together until the pasta is evenly coated in the sauce. Add reserved pasta water a little at a time if the sauce is too thick.
Season with salt and black pepper to taste.
Garnish with fresh cilantro if desired and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 51.4 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2842 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
