Crispy Prosciutto Pasta with Lemon Alfredo Sauce

with Parmesan and zucchini

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, 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)

  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 Green Onion
  • 3 oz. Peas
  • Info
    5 oz. Spaghetti
  • 2 Zucchini
  • Info
    4 oz. Alfredo Sauce
  • 1 Lemon
  • 3 oz. Prosciutto

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
    629
  • Carbohydrates
    70g
  • Fat
    27g
  • Protein
    21g
  • Sodium
    1435mg

Recipe Steps

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, topping with green onion bottoms and parmesan. Serve with lemon wedges. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.