Raisin and Olive Fettuccine recipe
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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 caloriescarbohydrate: 48.5 gcholesterol: 43.4 mgfat: 17.2 gfiber: 2.5 gprotein: 14.1 gsaturatedFat: 8.8 gservingSize: -sodium: 882.4 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Raisin and Olive Fettuccine
Directions
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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.