Linguine with Parsley and Romano

Linguine with Parsley and Romano
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 1


  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1 cup
    (250 mL)

    coarsely chopped flat-leaf parsley

  • 1/2 cup
    (125 mL)

    finely grated romano cheese

  • Salt and freshly ground pepper to taste


In a big pot, cook linguine according to package instructions. Drain, rinse under cold running water. Set aside.

In a skillet, heat olive oil over medium heat. Add drained linguine and chopped parsley. Heat for a few minutes.

Salt and pepper to taste.

Serve in bowls, and top with freshly grated Romano.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007