Yield: 4 servings (serving size: 1 cup pasta mixture and 1 Tablespoon cheese)
1/2 pound uncooked cavatappi
1 clove garlic, 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 (1 ounce) cup 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.