Cavatappi With Prosciutto and Parmesan

READY IN: 28mins
Recipe by Manami

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.

Top Review by 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.

Ingredients Nutrition


  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.

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