One Pan Lemon Tomato Tagliatelle

Instructions

1. 1

   Add a generous drizzle of olive oil to a wide pan over medium-high heat.

2. 2

   Place the tomatoes cut-side down in the pan and add the lemon halves cut-side down as well.

3. 3

   Nestle the tagliatelle nests on top of the tomatoes.

4. 4

   Pour in 1/4 cup of the vegetable broth, cover with a lid, reduce heat to medium-low, and cook for 7–8 minutes until the tomatoes blister and soften.

5. 5

   Remove the tomato skins gently with a fork, then mash the tomatoes directly in the pan.

6. 6

   Add salt, black pepper, basil, thyme, and the remaining 1 1/2 cups vegetable broth. Stir gently to combine and to make sure pasta doesn’t stick to pan.

7. 7

   Cover again and cook for a few minutes, then add the Parmesan rind.

8. 8

   Cover and continue cooking until the pasta is al dente, stirring gently as needed.

9. 9

   Add the heavy cream and grated Parmesan, stir gently, and remove from heat.

10. 10

    Squeeze the lemon over the pasta just before serving.