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Cavatappi With Prosciutto and Parmesan

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“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:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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