Creamy Prosciutto & Tomato Pasta with Brown Butter Breadcrumbs

Creamy Prosciutto & Tomato Pasta

with Brown Butter Breadcrumbs

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This gourmet pasta recipe highlights cavatappi pasta, tender bites of kale and mushrooms, creamy mascarpone cheese, and delightfully salty prosciutto—all sprinkled with crispy breadcrumbs toasted in rich brown butter.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Creamy Prosciutto & Tomato Pasta with Brown Butter Breadcrumbs
Title
  • 6 oz Prosciutto
  • ¾ lb Cavatappi Pasta
  • ½ lb Mushrooms
  • 1 bunch Kale
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Tomato Paste
  • ¼ cup Mascarpone Cheese
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Remove the plastic lining between the slices of prosciutto.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain  thoroughly. 

Make the brown butter breadcrumbs
3 Make the brown butter breadcrumbs

Meanwhile, in a large pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Cook the vegetables & make the sauce
4 Cook the vegetables & make the sauce

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped kale, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook,  stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes,  or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook,  stirring frequently, 3 to 4 minutes, or until the kale is wilted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of cooked vegetables and sauce, add the cooked pasta and half the  reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the prosciutto (tearing into  bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Remove the plastic lining between the slices of prosciutto.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain  thoroughly. 

Cook the pasta
Make the brown butter breadcrumbs
3 Make the brown butter breadcrumbs

Meanwhile, in a large pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan. 

4 Cook the vegetables & make the sauce

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped kale, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook,  stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes,  or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook,  stirring frequently, 3 to 4 minutes, or until the kale is wilted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables & make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of cooked vegetables and sauce, add the cooked pasta and half the  reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the prosciutto (tearing into  bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy! 

Browse Steps
1 of 5