Tagliatelle with spinach and Parma ham

This is a simple and comforting dish, perfect to make in winter after hiking in hills or forests. It is quick to make from frozen spinach.

2 servings

2 tbsp. olive oil

1 onion, chopped

1 clove garlic, minced

2 handfuls of frozen spinach, defrosted

100 ml white wine

1 tsp. dried Provençal herbs

Freshly ground black pepper

About 120 g Parma ham

A generous amount of parmesan shavings

Whole wheat tagliatelle for 2 servings

In a large sauté pan, heat the olive oil over medium heat. Sauté the onion and garlic for 10 minutes until soft. Add the defrosted spinach, white wine, herbs, and black pepper and stir. Let simmer.

Meanwhile cook the tagliatelle according to the advice on the package. Drain the pasta and add to the sauté pan. Stir until the pasta is nicely coated with oil and spinach. 

Divide the tagliatelle on the lates. Fold in the Parma ham slices and top with parmesan shavings.