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 Parmesan cheese
• 1 1/2 tablespoons fresh lemon juice

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Instructions

1. 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.
2. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
3. 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. Serve.