Linguine With Carrot Ribbons And Lemon-Ginger Butter

• 4 long slender carrots, peeled (about 9 ounces total)
• 1/4 cup butter
• 1 tablespoon packed finely grated lemon peel
• 1 tablespoon minced peeled fresh ginger
• 2 bell peppers, cut lengthwise into 1/4-inch strips (yellow or orange)
• 8 ounces linguine
• 2/3 cup grated parmesan cheese
• 1 1/2 tablespoons lemon juice

1. Run vegetable peeler down length of each carrot, shaving into ribbons.
2. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute.
3. Add carrots and bell peppers. Saute until just tender, about 5 minutes.
4. Meanwhile, cook pasta until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
5. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet with sauce. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper.

long slender carrots, butter, lemon peel, fresh ginger, bell peppers, linguine, parmesan cheese, lemon juice

Taken from www.food.com/recipe/linguine-with-carrot-ribbons-and-lemon-ginger-butter-279678 (may not work)