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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.85 Kcal (1645 kJ) | ||
| Calories from fat | 162.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.07g | 28% | |
|---|---|---|---|
| Cholesterol | 53.75mg | 18% | |
| Sodium | 302.1mg | 13% | |
| Potassium | 101.58mg | 2% | |
| Total Carbs | 44.56g | 15% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 61.5mg | 103% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 26.5mg | 147% | |
| Calcium | 206.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 232.65 Kcal (974 kJ) | ||
| Calories from fat | 96.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 28% | |
|---|---|---|---|
| Cholesterol | 31.83mg | 18% | |
| Sodium | 178.91mg | 13% | |
| Potassium | 60.16mg | 2% | |
| Total Carbs | 26.39g | 15% | |
| Sugars | 2.2g | 15% | |
| Dietary Fiber | 2.47g | 17% | |
| Protein | 8.24g | 28% | |
| Vitamin C | 36.4mg | 103% | |
| Vitamin A | 1mg | 54% | |
| Iron | 15.7mg | 147% | |
| Calcium | 122.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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