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Tagliatelle with Olives, Spinach and Artichokes

Tagliatelle with Olives, Spinach and Artichokes
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
400 grams Tagliatelle
250 grams fresh Spinach
100 grams black Olives
1 jar Artichokes (in oil)
50 milliliters dry White wine
1 chopped Garlic clove
Salt
Pepper
80 grams grated Parmesan
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Preparation steps

1

Cook tagliatelle in plenty of boiling salted water according to package instructions.

2

Rinse the spinach, trim and shake dry. Drain the artichokes, collecting the oil. Cut artichokes slightly smaller if desired and sauté in 1 tablespoon of the oil from the artichokes along with the garlic. Pour in white wine, bring to a boil, add the spinach leaves and cook until spinach wilts. Add olives.

3

Drain tagliatelle, mix with vegetables and season with salt and pepper. Arrange on plates. Garnish with grated Parmesan and serve.