Cookbook

HR: Cavatappi with Prosciutto and Parmesan *PIC*

Cavatappi with Prosciutto and Parmesan

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extra-virgin olive oil; buttery imported prosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma.

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

Ingredients:

1/2 pound uncooked cavatappi
Cooking spray
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

Instructions:

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.

Posted by Sass
Nutritional Information
Calories:313 (30% from fat)
Fat:10.4g (sat 2.7g,mono 5.6g,poly 0.8g)
Protein:12.4g
Carbohydrate:43g
Fiber:1.9g
Cholesterol:11mg
Iron:2.1mg
Sodium:555mg
Calcium:103mg
Maureen Callahan, Cooking Light, SEPTEMBER 2007

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