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Raisin and Olive Fettuccine


"A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste."
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25 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • The saffron adds a unique taste.
  • You could mix green and black olives for a sweeter dish.

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