Cavatappi With Prosciutto and Parmesan |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 Parm; and nutty, complex Parmigiano-Reggiano, also from Parma. Ingredients:
1/2 lb uncooked cavatappi pasta |
cooking spray |
1 garlic clove, minced |
1 tablespoon finely chopped fresh parsley |
2 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 ounce very thin slices prosciutto, cut into thin strips |
1/4 cup shaved fresh parmigiano-reggiano cheese |
Directions:
1. Cook pasta according to the package directions, omitting salt and fat. Drain in colander over a bowl, reserving 3 tablespoons cooking liquid.
2. Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 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.
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