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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light SEPTEMBER 2007

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Cavatappi with Prosciutto and Parmesan recipe

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