Tagliatelle with Olives, Spinach and Artichokes
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.