Linguine with Carrot Ribbons and Lemon-Ginger Butter

Ingredients

• ²/₃ cup freshly grated Parmesan cheese
• 1 ½ tablespoons fresh lemon juice
• 4 long slender carrots
• ¼ cup butter
• 2 yellow or orange bell peppers
• 8 ounces linguine
• 1 tablespoon finely grated lemon peel
• + 1 more ingredients
• • 1 tablespoon fresh ginger

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...

View full recipe at Epicurious