Linguine With Carrot Ribbons and Lemon-Ginger Butter

Total Time
40mins
Prep
20 mins
Cook
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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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

I really enjoyed this dish today for lunch. I made one serving using the carrots and green pepper. The flavor is very good for so few ingredients. It was easy to make and I would recommend it to anyone. It would also be good as a side dish for non-veggies. Thanks for posting! Made for PAC Fall 2008.

4 5

This was very good. I used green bell peppers instead of yellow or orange since that is what I had in the fridge, and I thought it was a nice color contrast with the carrots. I am not a huge fan of ginger so I used half of what the recipe called for. My kids didn't like the peppers so I think I might substitute some julienned green beans next time. Thanks for a great recipe. Review for PAC Spring 2008.

5 5

Just my style! I loved it, and so did my grandma. It had the perfect tinge of ginger and lemon. Although next time I might adjust things to accommodate 12 oz of pasta instead of 8. It seemed like it got a little lost in all the veggies. Thanks.