Italian ladies Tagliatelle carcioffi e salvia

Ingredients for 4 servings:

• 1 small can of artichoke(s)
• 2 zucchinis
• 1 bunch of parsley
• 4 shallots
• 2 garlic cloves
• 400 g tagliatelle
• salt water
• 2 tbsp butter
• 150 ml white wine
• 12 sage leaves
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tagliatelle with artichokes and sage

First, cook the pasta al dente in salted water. In the meantime, place the artichokes in a colander, drain well, halve lengthwise, and then cut these halves into strips. Clean and wash the zucchini, then cut into thin sticks. Wash, dry, and finely chop the parsley. Peel and finely dice the shallots and garlic. Melt the butter in a pan and sauté the artichokes. Add the shallots, garlic, and zucchini and fry. Deglaze with the white wine. Mix in the herbs, a little salt, and the olive oil. Drain the pasta, drain briefly, then add it to the pan and carefully toss it with the vegetables. Season with pepper and serve immediately.