Carrot and Tomato Linguine

This rainbow-colored dish is adapted from a recipe in Jeanine Donofrio’s new The Love & Lemons Cookbook. Tomatoes, shallots, and carrots cook down to a savory, caramelized sauce, and beans and handfuls of kale make a surprisingly small amount of linguine into a complete dinner. But it’s the last ingredients that differentiate it from your everyday red-sauce pasta. The salty pop of capers and a surprising tang from vinegar offset the natural sweetness of the vegetables; toasted pine nuts add crunch. We truly Love & Lemons this pasta.