Cavatappi with Prosciutto and Parmesan

Published on by www.coppertech.biz

Cavatappi with Prosciutto and Parmesan

Cavatappi with Prosciutto and Parmesan
Randy Mayor
Worthy of a Special Occasion

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
To be informed of the latest articles, subscribe:

Comment on this post