Mangez Québec

Garden vegetable linguine



  • 340 g (12 oz.) linguine
  • 60 ml (1/4 cup) olive oil
  • 60 ml (1/4 cup) butter
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 60 ml (1/4 cup) tomato, diced
  • 60 ml (1/4 cup) Quebec broccoli florets
  • 60 ml (1/4 cup) peppers of three different colours, diced
  • 60 ml (1/4 cup) portobello mushrooms, diced
  • 1/2 jalapeño pepper, diced
  • Sliced pitted black olives
  • Salt and freshly ground pepper
  • Parmesan cheese


  1. In a pot of salted boiling water, cook linguine until al dente.
  2. While the pasta is cooking, heat olive oil and butter in a large saucepan. Brown vegetables and the olives in the hot oil. Season with salt and pepper.
  3. Drain pasta and add to vegetables and cook 1 min. more. Arrange vegetable pasta in plates or in pasta bowls. Sprinkle with grated parmesan.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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