Linguine With Carrot Ribbons and Lemon-Ginger Butter

Recipe by New Veggie
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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 with sauce. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper.
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