Cavatappi with Prosciutto and Parmesan

Cavatappi with Prosciutto and Parmesan Recipe
Randy Mayor
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.


4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Maureen Callahan,

Cooking Light

September 2007
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