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.
Steps
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 saut 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 , italian seasoning and prosciutto.
Sprinkle with cheese.
Serve immediately.
Ingredients
cavatappi pasta, cooking spray, garlic clove, fresh parsley, extra virgin olive oil, salt, fresh ground black pepper, italian seasoning, prosciutto, parmigiano-reggiano cheese