Meal Kit

Crispy Prosciutto and Creamy Lemon-Rosemary Gemelli

with Brussels sprouts and Parmesan

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Prosciutto
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 Lemon
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Shallot
  • Info
    6 oz. Gemelli Pasta
  • 8 oz. Brussels Sprouts
  • 1 Rosemary

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.

  • Nutrition (per serving)

  • Calories
    736
  • Carbohydrates
    81g
  • Fat
    33g
  • Protein
    34g
  • Sodium
    1820mg

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
  1. 1

    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.

  2. 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. 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. 4

    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.

  5. 5

    Make Sauce and Finish Dish

    Stir cream sauce base, half the pasta cooking water, rosemary, 1 tsp. lemon zest, ¼ 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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