Fresh Fettuccine & Prosciutto with Kale & Tomato Sauce

Fresh Fettuccine & Prosciutto

with Kale & Tomato Sauce

30 MIN
2 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 fresh fettuccine and prosciutto, a type of cured ham. We’re quickly browning the prosciutto to develop its flavor and create a deeply savory base for our tomato sauce—so hold off on seasoning with salt until after you’ve tasted the finished dish! (You may receive green curly, dark green lacinato, or red kale.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Fresh Fettuccine & Prosciutto with Kale & Tomato Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Remove and discard the paper linings between the slices of prosciutto. Stack the prosciutto and thinly slice crosswise. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Grana Padano cheese on the small side of a box grater.

Brown the prosciutto:
2 Brown the prosciutto:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 1 to 2 minutes, or until lightly browned and fragrant. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Make the sauce:
3 Make the sauce:

Add the chopped garlic and sliced shallot to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is slightly wilted. Add the tomatoes and 1/2 cup of water. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted and the sauce has thickened.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta. Add to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

Add the cooked pasta, browned prosciutto, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the mascarpone cheese; season with pepper to taste. Garnish the finished pasta with the grated Grana Padano cheese. 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
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Remove and discard the paper linings between the slices of prosciutto. Stack the prosciutto and thinly slice crosswise. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Grana Padano cheese on the small side of a box grater.

2 Brown the prosciutto:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 1 to 2 minutes, or until lightly browned and fragrant. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Brown the prosciutto:
Make the sauce:
3 Make the sauce:

Add the chopped garlic and sliced shallot to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is slightly wilted. Add the tomatoes and 1/2 cup of water. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted and the sauce has thickened.

4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta. Add to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

Add the cooked pasta, browned prosciutto, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the mascarpone cheese; season with pepper to taste. Garnish the finished pasta with the grated Grana Padano cheese. Enjoy!

Browse Steps
1 of 5