Linguine with Carrot Ribbons and Lemon-Ginger Butter |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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The carrot ribbons are simple: Use a vegetable peeler to make long strips. Ingredients:
4 long slender carrots (about 9 ounces total), peeled |
1/4 cup (1/2 stick) butter |
1 tablespoon (packed) finely grated lemon peel |
1 tablespoon minced peeled fresh ginger |
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips |
8 ounces linguine |
2/3 cup freshly grated parmesan cheese |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. 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.
2. 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.
3. 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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