Linguine with Carrot Ribbons and Lemon-Ginger Butter
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 1/2 tablespoons fresh lemon juice
- 8 ounces linguine
- 2/3 cup freshly grated parmesan cheese
- 1/4 cup (1/2 stick) butter
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 27 g(9%)
- Cholesterol 22 mg(7%)
- Fat 9 g(14%)
- Fiber 2 g(10%)
- Protein 8 g(15%)
- Saturated Fat 5 g(26%)
- Sodium 154 mg(6%)
- Calories 216
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. 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.
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. 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.
