Linguine With Carrot Ribbons And Lemon-Ginger Butter

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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

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