Cavatappi With Prosciutto and Parmesan

Manami's Note:

This 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. Cooking Light, September 2007, Maureen Callahan.

• Total Time: 28 mins
• Prep Time: 15 mins
• Cook Time: 13 mins

Ingredients:

Servings: 4

• 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
• 1/2 teaspoon italian seasoning
• 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.
2. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
3. Heat pan over medium heat.
4. Coat pan with cooking spray.
5. Add garlic to pan, and sauté 1 minute.
6. Remove from heat.
7. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes.
8. Stir in parsley, oil, salt, pepper,Italian seasoning and prosciutto; sprinkle with cheese.
9. Serve immediately.

Reviews

[didyb]

This was good. I chopped up the prosciutto into small pieces, but the kids were leary of it (shame on them!!). I did not serve the pasta cold-- no way my family would accept that. I can say that this is also a good pasta side served hot. After mixing everything together, I just set the pan on top of the cooling stove with the lid on for about 5 minutes. My husband loved it.