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20 Minute Meals: Cavatappi with Prosciutto and Parmesan


The spiral shape and grooved texture of cavatappi lets it hold on to lots of sauce and toppings, ensuring every bite of this dish is full of cheesy, porky, garlicky flavor and extra-virgin-olive-oil richness. A Caesar salad makes an excellent partner to this dish.

0709p177c-cavatappi-l-300x300 20 Minute Meals:  Cavatappi with Prosciutto and ParmesanThis simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extravirgin olive oil; buttery importedprosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma.


  • 1/2 pound uncooked cavatappi
  • Cooking spray $
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons extravirgin 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


  1. Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
  2. Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 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, and prosciutto; sprinkle with cheese. Serve immediately.

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