Linguine With Carrot Ribbons And Lemon-Ginger Butter - cooking recipe

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

Preparation

Run vegetable peeler down length of each carrot, shaving into ribbons.
Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute.
Add carrots and bell peppers. Saute until just tender, about 5 minutes.
Meanwhile, cook pasta until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
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.