Linguine with Carrot Ribbons and Lemon Ginger Butter
Brighten up your dinner table with the vibrant flavors of Linguine with Carrot Ribbons and Lemon Ginger Butter, a fresh and zesty twist on classic pasta! This recipe combines tender linguine with beautifully peeled carrot ribbons, creating a stunning visual and textural contrast. The rich, velvety butter sauce is infused with the warm spice of fresh ginger, the zing of lemon juice and zest, and the aromatic allure of garlic, making every bite irresistible. Finished with a sprinkle of fresh parsley and a dusting of Parmesan cheese, this comforting yet elegant dish comes together in just 35 minutes, perfect for busy weeknights or casual entertaining. Packed with citrusy brightness, a touch of nuttiness, and a light crunch from the carrots, this pasta is a must-try for lovers of quick, flavorful meals.
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Recipe Information
Ingredients
- 12 oz Linguine
- 3 large Carrots
- 4 tbsp Unsalted butter
- 1 tbsp Fresh ginger
- 1 tsp Lemon zest
- 2 tbsp Fresh lemon juice
- 2 cloves Garlic
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
- 0.25 cup Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set aside.
While the pasta cooks, peel the carrots and use a vegetable peeler to create long carrot ribbons. Set the ribbons aside.
In a large skillet, heat the olive oil over medium heat. Add the grated ginger and minced garlic, stirring frequently, and cook for 1-2 minutes until fragrant but not browned.
Reduce the heat to low and add the unsalted butter to the skillet. Let it melt before stirring in the lemon zest, lemon juice, salt, and black pepper. Cook for another 2 minutes until the butter sauce is aromatic.
Add the carrot ribbons to the skillet and toss gently to coat them in the lemon ginger butter. Cook for 2-3 minutes until they are slightly softened but still retain some crunch.
Add the cooked linguine to the skillet along with the reserved pasta water (a few tablespoons at a time) to loosen the sauce. Toss well to combine everything evenly.
Remove the skillet from the heat. Sprinkle the pasta with chopped fresh parsley and grated Parmesan cheese. Toss lightly and adjust the seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra parsley and Parmesan, if desired. Enjoy!
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
