Linguine with Carrots and Peppers in Butter
(Linguine con Carote e Peperoni Nel Burro)
Ingredients:
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 Parmigiano cheese
1 and 1/2 tablespoons fresh lemon juice
Directions:
Run vegetable peeler down length of each carrot, shaving it 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 in medium pot of boiling salted water until 'al dente'.
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. Serves 4.