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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings
Calories 425
Calories from Fat 156		(36%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 383mg		15%
Potassium 431mg		12%
Total Carbohydrate 52.9g		17%
	Dietary Fiber 4.8g	19%
	Sugars 5.6g
Protein 15.1g		30%
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PAC ~ Fall 2008

Lvs2Cook

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By: ratherbeswimmin'

Linguine With Carrot Ribbons and Lemon-Ginger Butter

Recipe #279678 | 40 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: New Veggie
Jan 17, 2008

I thought this sounded different so I tried it and loved it. The flavors go really well together even though they sound strange at first.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Run vegetable peeler down length of each carrot, shaving into ribbons.
2
Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute.
3
Add carrots and bell peppers. Sauté until just tender, about 5 minutes.
4
Meanwhile, cook pasta until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
5
Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet with sauce. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper.

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Featured Reviews for This Recipe

From: Lvs2Cook

On Sep 17, 2008

I really enjoyed this dish today for lunch. I made one serving using the carrots and green pepper. The flavor is very good for so few ingredients. It was easy to make and I would recommend it to anyone. It would also be good as a side dish for non-veggies. Thanks for posting! Made for PAC Fall 2008.

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From: DbKnadler

On Apr 1, 2008

This was very good. I used green bell peppers instead of yellow or orange since that is what I had in the fridge, and I thought it was a nice color contrast with the carrots. I am not a huge fan of ginger so I used half of what the recipe called for. My kids didn't like the peppers so I think I might substitute some julienned green beans next time. Thanks for a great recipe. Review for PAC Spring 2008.

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From: hisfavoritemavis

On Feb 20, 2008

Just my style! I loved it, and so did my grandma. It had the perfect tinge of ginger and lemon. Although next time I might adjust things to accommodate 12 oz of pasta instead of 8. It seemed like it got a little lost in all the veggies. Thanks.

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