One-Pan Tomato Tagliatelle

Serves: 1–2 | Prep Time: 2 minutes | Cook Time: 10 minutes

(The Sauce Secret): Stop boiling your pasta in plain water! We used our new CMM Tomato Bouillon to cook this Tagliatelle right in the soup pot, and the results are pure magic. The broth reduces into a thick, savory sauce that tastes like it simmered for hours.

Ingredients:

• 4 oz Gluten-Free Tagliatelle pasta
• 3 cups water
• 3 teaspoons Clean Monday Meals Tomato Bouillon
• 1 cup fresh spinach, packed
• Garnish: Freshly grated parmesan cheese, salt, and black pepper to taste

• • Pro-Tip: Keep a little extra water or broth nearby in case your pasta type absorbs liquid faster than expected

Instructions:

1. In a medium soup pot, combine the 3 cups of water and 3 teaspoons of CMM Tomato Bouillon. Stir until the bouillon is dissolved.
2. Add the dry gluten-free tagliatelle pasta and bring the liquid to a boil.
3. Once boiling, cover the pot with a lid and cook for 5 minutes.
4. Remove the lid and give the pasta a good stir to ensure the strands are separating. Continue to simmer uncovered for another 4 minutes. During this time, the bouillon broth will reduce and thicken into a savory sauce that clings to the noodles.**Watch closely: If the liquid evaporates before the pasta is al dente, add a small splash of water (about 1/4 cup) to keep it from sticking and to maintain that saucy consistency.
5. When there is 1 minute of cook time remaining, stir in the fresh packed spinach. Continue to stir until the spinach is wilted and distributed throughout the saucy pasta.
6. Turn off the heat. The sauce will continue to thicken slightly as it sits for a moment.
7. Serve hot, garnished generously with grated parmesan, salt, and black pepper.