Crispy Prosciutto and Creamy Lemon-Rosemary Gemelli
with Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Comfort pasta with some great twists: salty prosciutto to bring in, well, the salt, fresh Brussels to get your crunch and your health on at the same time, and a bit of rosemary and lemon for fresh, bright, herbacious delight. Let's twist again, like we did last pasta bowl. (Don't do this literally after eating pasta… really bad idea.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and slice thinly.
Stem and mince rosemary.
Zest lemon, halve, and juice.
Peel and halve shallot. Slice thinly.
Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook prosciutto to medium heat and add 1 Tbsp. olive oil.
Add Brussels sprouts, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 7-9 minutes.
Make Sauce and Finish Dish
Stir cream sauce base, ⅔ the pasta cooking water, 1 tsp. rosemary, 1 tsp. lemon zest, ¼ tsp. salt, and a pinch of pepper into hot pan. Bring to a boil.
Once boiling, add pasta. Stir often until pasta is heated through, 1-2 minutes.
Remove from burner and stir in 2 tsp. lemon juice, a pinch of salt, and red pepper flakes (to taste). If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, topping pasta with prosciutto and Parmesan. Bon appétit!
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