|Source||Patty Landis, Main Library (2007)|
|Prep time||30 minutes|
|Cooking time||10 minutes|
|Total time||40 minutes|
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.