Linguine With Carrot Ribbons and Lemon-Ginger Butter |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I thought this sounded different so I tried it and loved it. The flavors go really well together even though they sound strange at first. Ingredients:
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 |
Directions:
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. Sauté 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.
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