Express
Crispy Prosciutto and Pesto Penne with Tomatoes and Parmesan
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Cooked Penne Pasta
- 4 fl. oz. Cream Sauce Base
- 4 oz. Grape Tomatoes
- 3 oz. Prosciutto
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Sliced Red Onion
- 1 oz. Basil Pesto
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)
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Calories600
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Carbohydrates49g
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Net Carbs45g
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Fat34g
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Protein30g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- 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 Prepare the Ingredients
Halve tomatoes.
Remove prosciutto from refrigerator. Coarsely chop prosciutto, separating pieces. -
2 Cook the Prosciutto
Place a large non-stick pan over medium heat.
Add 2 tsp. olive oil, prosciutto, and onion to hot pan. Stir often, separating prosciutto pieces, until crisped, 4-6 minutes. -
3 Cook the Pasta
Add tomatoes to hot pan. Stir occasionally until softened, 2-3 minutes.
Stir in pasta, cream base, and 1 Tbsp. water until warmed through and combined, 1-2 minutes.If too dry, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan and basil pesto. Bon appétit!
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