Recipe information
Yield
4 first-course
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
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Preparation
Step 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.
Step 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.
Step 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.