Summary
Yield | |
---|---|
Source | Patty Landis, Main Library (2007) |
Prep time | 30 minutes |
Cooking time | 10 minutes |
Total time | 40 minutes |
Ingredients
4
carrots (peeled and shaved into ribbons) 1⁄2
stick butter 1 T
lemon peel (finely grated) 1 T
fresh ginger (peeled and minced) 2
yellow or orange bell peppers (cut into thin strips) 8 oz
linguine 1⁄2 c
Parmesan cheese (freshly grated) 1 1⁄2 T
fresh lemon juiceInstructions
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.