It seems like so many pasta dishes start out with sauteed garlic.  This is such a nice twist since it starts with sauteed lemon zest and grated ginger.  It not only has carrot ribbons but also yellow and orange bell peppers (you could use any color) and leeks.  For a pasta dish, it’s quite refreshing.

Linguine with Carrot Ribbons and Lemon-Ginger Butter

4 long slender carrots
1/4 cup butter
1 Tbls. zested lemon peel
1 Tbls. grated fresh ginger
2 yellow and/or orange bell peppers, cut into 1/4 inch strips
1 large leek, just the white and light green parts, cut into 1/4 inch strips
8 ounces linguine
2/3 cups freshly grated Parmesan
1 1/2 Tbls. fresh lemon juice

Run the vegetable peeler down the length of each carrot, shaving into ribbons.  If they are too wide, cut them lengthwise again down the middle.  Melt the butter in a large skillet.  Add the lemon zest and ginger; stir for 1 minute.  Add the carrots, bell peppers and leeks and saute until just tender, about 5 minutes.

Cook the pasta per directions.  Drain but reserve 1/2 cup of the cooking liquid.

Add the pasta 1/4 cup reserved cooking liquid, cheese and lemon juice to the skillet.  Toss until the sauce coats the pasta, adding more cooking liquid if dry.  Season to taste with salt and pepper.