Tuesday, May 24, 2011


Another delightful recipe for you guys - you can sub white pasta with multi grain or whole wheat and remember that as healthy as this is, portion control is key to keeping that slim waist-line!

Bon Appetit!

Cavatappi with Prosciutto and Parmesan
This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extra-virgin olive oil, buttery imported prosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma. 
Yield: 4 servings {serving size: 1 cup pasta mixture and 1 tablespoon cheese}

1/2 pound uncooked cavatappi
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 freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup {1 ounce} shaved fresh Parmigiano-Reggiano cheese

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 saute 1 minute. Remove from heat. 
Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minuets. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

This recipe was taken from the Cooking Light website. :)


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