Linguine with Carrot Ribbons and Lemon-Ginger Butter

* 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
* 1 clove garlic-crushed


* 8 ounces linguine


* 1 1/2 tablespoons fresh lemon juice


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 and garlic; 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 until just tender but still firm to bite.

Drain, reserving 1/2 cup cooking liquid.

Add pasta, 1/4 cup reserved cooking liquid, and lemon juice to skillet.

Toss until sauce coats pasta, adding more cooking liquid if dry.

Season to taste with salt and pepper. Serve.