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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', '8 ounces linguine', '2/3 cup freshly grated Parmesan cheese', '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; 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, 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.

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