Linguine With Carrot Ribbons and Lemon-Ginger Butter

Total Time
20 mins
20 mins

I thought this sounded different so I tried it and loved it. The flavors go really well together even though they sound strange at first.

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  1. Run vegetable peeler down length of each carrot, shaving into ribbons.
  2. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute.
  3. Add carrots and bell peppers. Sauté until just tender, about 5 minutes.
  4. Meanwhile, cook pasta until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  5. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet with sauce. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper.