Linguine with carrot ribbons, peppers and lemon ginger butter

 

Linguine with carrot ribbons and lemon-ginger butter

Adapted from Bon Appetit, August 2007

Ingredients

8 ounces linguine, fettucine or other long ribbon pasta

4 long thin carrots, peeled

¼ cup butter

Zest of 1 large lemon

1 tablespoon minced peeled fresh ginger, or 1½ teaspoons powdered ginger

2 yellow, orange and/or red bell peppers, sliced into ¼-inch strips

2/3 cup grated Parmesan cheese

Juice of half a lemon

2 tablespoons chopped fresh parsley

Method

Cook pasta until al dente according to package directions. Reserve some cooking liquid after draining.

Meanwhile, use a long peeler to shave carrots into ribbons. Heat butter in a large skillet. Add lemon zest and ginger; heat until fragrant. Add carrots and peppers, cooking until just tender.

Add most of the Parmesan cheese, lemon juice. Add drained pasta and toss, adding enough reserved pasta to make a sauce.  Serve garnished with remaining Parmesan and the parsley.

Rating: Fine, but fairly subtle flavorwise. Pretty, though. An excuse to use the Zyliss peeler I got to make zoodles before I broke down an bought a spiralizer. Having two tones of carrot colors helped with the looks.