0
Print

Tagliatelle with Olives, Spinach and Artichokes

Tagliatelle with Olives, Spinach and Artichokes
0
Print
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
400 grams
250 grams
fresh Spinach
100 grams
black Olives
1 jar
Artichokes (in oil)
50 milliliters
1
chopped Garlic clove
80 grams
grated Parmesan
print shopping list

Preparation steps

Step 1/3

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

Step 2/3

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.

Step 3/3

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