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Cavatappi with Prosciutto and Parmesan

Randy Mayor
Yield 4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)
This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extravirgin olive oil; buttery imported prosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma.

Ingredients

  • 1/2 pound uncooked cavatappi
  • Cooking spray
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce very thin slices prosciutto, cut into thin strips
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 2.7 g
  • monofat 5.6 g
  • polyfat 0.8 g
  • protein 12.4 g
  • carbohydrate 43 g
  • fiber 1.9 g
  • cholesterol 11 mg
  • iron 2.1 mg
  • sodium 555 mg
  • calcium 103 mg

How to Make It

  1. Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.

  2. Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.