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
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ½ cup of pasta water.
While pasta cooks, prepare the ingredients.
Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Crisp The Prosciutto
Line a plate with a paper towel. Place a large non-stick pan over medium heat and add ½ 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
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Add peas, green onion bottoms, ¼ tsp salt and a pinch of pepper and cook 2 minutes.
Add alfredo sauce, cooked pasta, and 2 tablespoons water to the pan. Bring to a simmer.
If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Finish The Dish
Plate dish as pictured on front of card, topping with green onion bottoms and parmesan. Serve with lemon wedges. Bon appétit!
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