Lemon-Ginger Linguine with Colorful Carrot Ribbons
This vibrant dish combines the nutty sweetness of carrot ribbons with the zing of fresh ginger and the brightness of lemon, perfectly complementing al dente linguine. Revel in the beautiful colors of bell peppers as they bring visual appeal to the plate. This easy-to-make recipe is not only a feast for the eyes but also tantalizes the taste buds, making it a delightful option for a quick weeknight dinner or a special occasion. Serve it topped with freshly grated Parmesan for an added layer of flavor.
4
Servings
156
Calories
8
Ingredients
Ingredients
Carrots
4 (peeled and shaved into ribbons)
Butter
1/4 cup (unsalted)
Lemon Peel
1 tablespoon (packed and finely grated)
Fresh Ginger
1 tablespoon (minced and peeled)
Bell Peppers
2 (cut lengthwise into 1/4-inch strips (yellow or orange))
Linguine
8 ounces (dried)
Parmesan Cheese
2/3 cup (grated)
Lemon Juice
1 1/2 tablespoons (freshly squeezed)
Instructions
1
Using a vegetable peeler, carefully peel each carrot into long ribbons, creating delicate strands that will complement the linguine.
2
In a large, heavy skillet, melt the butter over medium heat. Once melted, add the finely grated lemon peel and minced ginger, stirring for about 1 minute until fragrant.
3
Add the carrot ribbons and bell pepper strips to the skillet, sautéing the mixture for approximately 5 minutes, or until the vegetables are just tender but still retain their vibrant colors.
4
While the vegetables are sautéing, cook the linguine in a large pot of boiling salted water until al dente, following package instructions. Reserve 1/2 cup of the cooking water before draining the pasta.
5
Incorporate the cooked linguine into the skillet with the sautéed vegetables. Add 1/4 cup of the reserved cooking liquid, the grated Parmesan cheese, and the freshly squeezed lemon juice. Toss the ingredients together until the pasta is evenly coated with the sauce, adding more cooking liquid if necessary to reach the desired consistency.
6
Season with salt and pepper to taste, and serve immediately with extra Parmesan cheese if desired.
Nutrition Information
7.5g
Fat
17.25g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Lemon-Ginger Linguine with Colorful Carrot Ribbons?
The dish combines the nutty sweetness of carrot ribbons with the zing of fresh ginger and the brightness of lemon.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving of this linguine?
There are 156 calories per serving.
What is the total fat content per serving?
The fat content is 7.5g per serving.
How many carbohydrates are in this dish?
Each serving contains 17.25g of carbohydrates.
How much protein is in the Lemon-Ginger Linguine?
There are 5g of protein per serving.
How long does it take to prepare this meal?
This recipe is categorized as 'Under 60 Mins', making it a quick option for dinner.
What tool is needed to create the carrot ribbons?
You should use a vegetable peeler to carefully shave the carrots into long, delicate strands.
How many carrots are required for the recipe?
The recipe calls for 4 carrots, peeled and shaved into ribbons.
What type of butter is recommended?
The recipe specifies using 1/4 cup of unsalted butter.
How much fresh ginger should be used?
You will need 1 tablespoon of minced and peeled fresh ginger.
What color bell peppers are suggested for this dish?
Yellow or orange bell peppers are recommended to add visual appeal.
How should the bell peppers be cut?
The 2 bell peppers should be cut lengthwise into 1/4-inch strips.
What amount of pasta is used in this recipe?
The recipe requires 8 ounces of dried linguine.
How much Parmesan cheese is included?
The recipe calls for 2/3 cup of grated Parmesan cheese.
How long do you cook the ginger and lemon peel in butter?
Stir the grated lemon peel and minced ginger in melted butter for about 1 minute until fragrant.
How long should the vegetables be sautéed?
Sauté the carrot ribbons and bell pepper strips for approximately 5 minutes until just tender.
How much pasta water should be reserved?
You should reserve 1/2 cup of the cooking water before draining the linguine.
How much lemon juice is added to the sauce?
The recipe uses 1 1/2 tablespoons of freshly squeezed lemon juice.
What do I do if the pasta sauce is too thick?
You can add more of the reserved cooking liquid to reach your desired consistency.
When should I add the Parmesan cheese?
Incorporate the Parmesan cheese when you combine the cooked linguine with the sautéed vegetables and liquid.
Is this dish suitable for vegetarians?
Yes, as indicated by the 'vegetarian pasta' tag, this is a vegetarian-friendly meal.
What texture should the linguine have?
The pasta should be cooked until al dente.
How is the lemon peel prepared?
The lemon peel should be finely grated and packed to measure 1 tablespoon.
Can I serve this with extra cheese?
Yes, it is recommended to serve immediately with extra Parmesan cheese if desired.
What ingredients are used for seasoning?
The dish is seasoned with salt and pepper to taste.
How many distinct ingredients are in this recipe?
There are 8 ingredients listed in the recipe count.
Is this recipe considered healthy?
Yes, it is tagged as one of our 'healthy recipes' and contains vibrant vegetables.
What is the primary vegetable ingredient?
Carrots are the primary vegetable, used to create colorful ribbons that mimic the shape of the pasta.
Can I use this recipe for a special occasion?
Yes, its beautiful colors and sophisticated flavors make it a delightful option for both weeknight dinners and special occasions.