Superfast Pasta Recipe - Cavatappi with Prosciutto and Parmesan

The spiral shape and grooved texture of cavatappi lets it hold on to lots of sauce and toppings, ensuring every bite of this dish is full of cheesy, porky, garlicky flavor and extra-virgin-olive-oil richness.




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

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.

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

How to Make It

1. Cook pasta according to the package directions, omitting salt and fat. Drain in a 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 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