RAISIN AND OLIVE FETTUCCINE

Raisin and Olive Fettuccine image

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

Provided by Dorudgar

Categories World Cuisine Recipes Asian Indian

Time 25m

Yield 2

Number Of Ingredients 12

Previous Next

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 882.4 mg, Sugar 6.2 g