Linguine With Carrot Ribbons And Lemon-Ginger ButterFrom amysf 5 years ago
- 4 long slender carrots (about 9 ounces total), peeled shopping list
- 1/4 cup (1/2 stick) butter shopping list
- 1 tablespoon (packed) finely grated lemon peel shopping list
- 1 tablespoon minced peeled fresh ginger shopping list
- 2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips shopping list
- 8 ounces linguine shopping list
- 2/3 cup freshly grated parmesan cheese shopping list
- 1 1/2 tablespoons fresh lemon juice shopping list
How to make it
- Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes.
- Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.
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