One Pan Lemon Tomato Tagliatelle
One Pan Lemon Tomato Tagliatelle
Ingredients
- 6 tomatoes on the vine, halved
- 1 lemon, halved
- 10 tagliatelle nests
- 1 3/4 cups vegetable broth, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1 Parmesan rind, optional
- 2 tablespoons olive oil, as needed for drizzling
Instructions
- 1
Add a generous drizzle of olive oil to a wide pan over medium-high heat.
⏱️ 1 min
- 2
Place the tomatoes cut-side down in the pan and add the lemon halves cut-side down as well.
⏱️ 2 min
- 3
Nestle the tagliatelle nests on top of the tomatoes.
⏱️ 1 min
- 4
Pour in 1/4 cup of the vegetable broth. Cover the pan with a lid, reduce heat to medium-low, and cook for 7–8 minutes until the tomatoes blister and soften.
⏱️ 8 min
- 5
Remove the tomato skins gently with a fork or tongs, then mash the tomatoes directly in the pan.
⏱️ 2 min
- 6
Add the salt, black pepper, dried basil, dried thyme, and the remaining 1 1/2 cups vegetable broth. Stir gently to combine and to ensure the pasta does not stick to the pan.
⏱️ 2 min
- 7
Cover the pan again and cook for a few minutes, then add the Parmesan rind (if using).
⏱️ 3 min
- 8
Cover the pan and continue cooking until the pasta is al dente, stirring gently as needed to prevent sticking.
⏱️ 5 min
- 9
Add the heavy cream and freshly grated Parmesan. Stir gently to combine and remove from heat.
⏱️ 2 min
- 10
Squeeze the cooked lemon halves over the pasta just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Lemon Tomato Tagliatelle
- 6 tomatoes on the vine, halved
- 1 lemon, halved
- 10 tagliatelle nests
- 1 3/4 cups vegetable broth, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1 Parmesan rind, optional
- 2 tablespoons olive oil, as needed for drizzling
Instructions
- 1
Add a generous drizzle of olive oil to a wide pan over medium-high heat.
⏱️ 1 min - 2
Place the tomatoes cut-side down in the pan and add the lemon halves cut-side down as well.
⏱️ 2 min - 3
Nestle the tagliatelle nests on top of the tomatoes.
⏱️ 1 min - 4
Pour in 1/4 cup of the vegetable broth. Cover the pan with a lid, reduce heat to medium-low, and cook for 7–8 minutes until the tomatoes blister and soften.
⏱️ 8 min - 5
Remove the tomato skins gently with a fork or tongs, then mash the tomatoes directly in the pan.
⏱️ 2 min - 6
Add the salt, black pepper, dried basil, dried thyme, and the remaining 1 1/2 cups vegetable broth. Stir gently to combine and to ensure the pasta does not stick to the pan.
⏱️ 2 min - 7
Cover the pan again and cook for a few minutes, then add the Parmesan rind (if using).
⏱️ 3 min - 8
Cover the pan and continue cooking until the pasta is al dente, stirring gently as needed to prevent sticking.
⏱️ 5 min - 9
Add the heavy cream and freshly grated Parmesan. Stir gently to combine and remove from heat.
⏱️ 2 min - 10
Squeeze the cooked lemon halves over the pasta just before serving.
⏱️ 1 min