Linguine with Carrot Ribbons and Lemon-Ginger Butter
A fresh and elegant pasta dish featuring delicate carrot ribbons and bell peppers in a fragrant lemon-ginger butter sauce, topped with Parmesan cheese. The bright vegetables and citrus notes create a light yet satisfying meal.
Ingredients
- •4 whole carrots
- •¼ cup butter
- •1 tablespoon lemon peel
- •1 tablespoon fresh ginger
- •2 whole bell peppers
- •8 ounces linguine
- •⅔ cup Parmesan cheese
- •1½ tablespoons lemon juice
Cooking Instructions
- 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.
8 min
- 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.
10 min
- 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.
5 min
