Mmm, mmm, this stuff is good--a really simple and unique pasta dish. The first time we made it, Brian and I dubbed it an Instant Classic. We made it again the other night and it was even better, since the first time we forgot to reserve some cooking liquid, which left it a little dry. The ginger is one of those ingredients we never have in the house, so I got a big hunk of it, chopped it all up and put it in a bag in the freezer to have on hand.
4 long carrots (about 9 oz.), peeled into long ribbons
1/4 cup (1/2 stick) butter
1 tbsp. packed, finely grated lemon peel
1 tbsp. minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into skinny strips
8 ounces linguini (fresh is best)
2/3 cup freshly grated Parmesan
1 1/2 tbsp. fresh lemon juice
Melt butter over medium heat. Add lemon peel and ginger; stir one minute. Add carrots and bell peppers. Saute until just tender, about 5 minutes.
Meanwhile, cook pasta in boiling salted water till just tender. Drain and reserve 1/2 cup of cooking liquid.
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 with salt and pepper.
This is from Bon Appetit, which isn't a notably veggie-friendly magazine, but once in a while has a good find. That's where I stole the above picture from too.
1 comment:
Mmm this sounds so good -- and I can see where there is a lot of room for creativity with this dish. First of all, I would use whole-wheat noodles (available dry and fresh). Also, any type of vegetable that is shreddable could replace or supplement the carrot -- like zucchini or even cucumber for a cold dish! Hmm...I should go make this now...
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