Rating: 3.5 stars
13 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 5

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.

Maureen Callahan
Recipe by Cooking Light September 2007

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

313 calories; calories from fat 30%; fat 10.4g; saturated fat 2.7g; mono fat 5.6g; poly fat 0.8g; protein 12.4g; carbohydrates 43g; fiber 1.9g; cholesterol 11mg; iron 2.1mg; sodium 555mg; calcium 103mg.
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