Linguine with Carrot Ribbons and Lemon-Ginger Butter

DateThursday, April 12, 2012 at 10:16AM

Servings: 2-3

Ingredients
4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice

Preparation
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 in medium pot of boiling salted water 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. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.