Meal Kit
Crispy Prosciutto and Creamy Lemon-Rosemary Gemelli
with Brussels sprouts and Parmesan
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Brussels Sprouts
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6 oz. Gemelli Pasta
- 1 Lemon
- 3 oz. Prosciutto
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
- 1 Rosemary Sprig
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.
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Nutrition (per serving) A3KZYLO6
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Calories720
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Carbohydrates80g
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Net Carbs71g
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Fat32g
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Protein34g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and slice thinly.
Peel and halve shallot. Slice thinly.Stem and mince rosemary.Zest lemon, halve, and juice. -
3 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. -
4 Cook the Vegetables
Return pan used to cook prosciutto to medium heat and add 1 Tbsp. olive oil.
Add Brussels sprouts, shallot, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 7-9 minutes. -
5 Make Sauce and Finish Dish
Stir cream sauce base, half the pasta cooking water, rosemary, 1 tsp. lemon zest, 1/4 tsp. salt, and a pinch of pepper into hot pan. Bring to a boil.
Once boiling, add pasta. Cook until pasta is heated through, 1-2 minutes.Remove from burner and stir in 2 tsp. lemon juice. 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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