Linguine with Carrot Ribbons and Lemon-Ginger Butter

Source: Patty Landis, Main Library (2007)
Prep time: 30 minutesCooking time: 10 minutesTotal time: 40 minutes


carrots (peeled and shaved into ribbons)
stick butter
1 T
lemon peel (finely grated)
1 T
fresh ginger (peeled and minced)
yellow or orange bell peppers (cut into thin strips)
8 oz
1⁄2 c
Parmesan cheese (freshly grated)
1 1⁄2 T
fresh lemon juice
pepper (to taste)
salt (to taste)


Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrot shavings and bell pepper strips. Sauté until just tender, about 5 minutes.

Meanwhile, cook linguine in medium pot of boiling salted water until just tender. Drain, reserving 1/2 cup of cooking liquid. Add pasta, 1/4 cup of reserved cooking liquid, cheese and lemon juice to skillet. Toss until sauce coats pasta, adding more liquid if too dry. Season with salt and pepper.