Name: Linguine with Carrot Ribbons and Lemon-Ginger Butter
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

Skip to main content

Image may contain Spaghetti Food Pasta Cutlery and Fork

Recipe notes

Back to top