CAVATAPPI WITH PROSCIUTTO AND PARMESAN

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Cavatappi With Prosciutto and Parmesan image

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.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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