- 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
- 80 grams grated Parmesan
Cook tagliatelle in plenty of boiling salted water according to package instructions.
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.
Drain tagliatelle, mix with vegetables and season with salt and pepper. Arrange on plates. Garnish with grated Parmesan and serve.