Cavatappi with Prosciutto and Parmesan

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Randy Mayor

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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.

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

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