Crispy Prosciutto and Creamy Lemon-Rosemary Gemelli
with Brussels sprouts and Parmesan
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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
Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Drain and reserve ½ cup of pasta water.
Trim stems off Brussels sprouts and slice thinly.
Peel and halve shallot. Slice thinly.
Stem and mince rosemary.
Zest lemon, halve, and juice
Line a plate with a paper towel.
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.
Return pan from prosciutto to medium heat with 1 Tbsp. Add Brussels sprouts, shallots, ¼ tsp salt and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 7-9 minutes.
Make sauce and plate
Add cream sauce base, ¼ cup pasta water, rosemary, 1 tsp lemon zest, ¼ tsp salt and a pinch of pepper. Bring to a boil and add pasta. Cook until pasta is heated thru, 1-2 minutes. Remove from heat and stir in 2 tsp lemon juice.
Plate with crumbled prosciutto and Parmesan cheese.
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