Ingredients for 4:
320 gr (about 11,30 oz) fettuccine pasta,
100 gr (about 3,5 oz) of sliced button or champignon mushrooms,
50 gr (about 1,75 oz) fresh spinach hearts,
4 cut and sliced artichoke hearts,
40 gr (about 1,4 oz) of chopped rocket,
80 gr (about 2,8 oz) of flaked Parmesan cheese, one finely chopped shallot,
1/2 glass of Granverde oil, salt and freshly ground black pepper.

Method:
While the pasta is cooking, prepare the salad with all the ingredients. Combine them with the well-drained pasta and mix thoroughly.

Recipe by Oretta de Vita.   http://www.storiedicucina.it/