Cavatappi with Prosciutto and Parmesan Recipe Print Page

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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