I thought this was super bland.
Cavatappi with Prosciutto and Parmesan
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.
More From Cooking Light
- Calories: 313
- Calories from fat: 30%
- Fat: 10.4g
- Saturated fat: 2.7g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 0.8g
- Protein: 12.4g
- Carbohydrate: 43g
- Fiber: 1.9g
- Cholesterol: 11mg
- Iron: 2.1mg
- Sodium: 555mg
- Calcium: 103mg
- 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.
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