Raisin and Olive Fettuccine recipe

All Recipes Best Recipe World Cuisine Recipes Asian Indian

Ingredients

¼ cup hot water
¼ teaspoon saffron threads
4 ounces fettuccine
2 teaspoons butter
2 ½ tablespoons heavy whipping cream
1 teaspoon grated Parmesan cheese
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon paprika
3 ounces paneer cubes
1 ½ ounces pitted green olives, sliced
½ ounce raisins

Nutrition Info

395.1 calories
carbohydrate: 48.5 g
cholesterol: 43.4 mg
fat: 17.2 g
fiber: 2.5 g
protein: 14.1 g
saturatedFat: 8.8 g
servingSize: -
sodium: 882.4 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine hot water and saffron in a small bowl, let sit until water turns yellow.

  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

  3. Heat butter in a skillet over medium heat, add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture, simmer for 1 minute.

  4. Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat, simmer for 5 minutes.

Recipe Yield

2 servings

Recipe Note

A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste.

Do you like the recipe? Share this tasty recipe!