Linguine with Carrot Ribbons and Lemon-Ginger Butter

Ingredients for Linguine with Carrot Ribbons and Lemon-Ginger Butter

• 4 long slender carrots (about 250g total), peeled

• 60g (1/2 stick) butter

• 1 tablespoon (packed) finely grated lemon peel

• 1 tablespoon minced peeled fresh ginger

• 2 yellow or orange peppers, cut lengthwise into 1/4-inch strips

• 230g linguine

• 80g freshly grated Parmesan cheese

• 1 1/2 tablespoons fresh lemon juice

How to make Linguine with Carrot Ribbons and Lemon-Ginger Butter

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 peppers. Sauté until just tender, about 5 minutes.

Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 120ml cooking liquid.

Add pasta, 60ml reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.