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Cavatappi with Prosciutto and Parmesan Recipe

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This recipe for Cavatappi with Prosciutto and Parmesan, by , is from Luke's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Luke Zahniser



* 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


* 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 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Nutritional Information
Amount per serving

* Calories: 313
* Calories from fat: 30%
* Fat: 10.4g
* Saturated fat: 2.7g
* Monounsaturated fat: 5.6g
* Polyunsaturated fat: 0.8g
* Protein: 12.4g
* Carbohydrate: 43g
* Fiber: 1.9g
* Cholesterol: 11mg
* Iron: 2.1mg
* Sodium: 555mg
* Calcium: 103mg




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