Cavatappi With Prosciutto and Parmesan

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.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 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.