LINGUINE WITH CARROT RIBBONS AND LEMON-GINGER BUTTER

Linguine with Carrot Ribbons and Lemon-Ginger Butter image

Provided by Bon Appétit Test Kitchen

Number Of Ingredients 8

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

Steps:

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. 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 1/2 cup cooking liquid.
Add pasta, 1/4 cup 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.