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Linguine with Parsley and Romano https://www.metro.ca/userfiles/image/recipes/linguini-huile-olive-fromage-romano-persil-italien-5419.jpg PT15M PT08M PT23M
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.
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1 linguine 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
Linguine with Parsley and Romano

Linguine with Parsley and Romano

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    linguine
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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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  • 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
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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