Recipe of the Week! Cavatappi with Prosciutto and Parmesan

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports like: Extra Virgin olive oil; buttery prosciutto; and nutty Parmigiano-Reggiano. While the name might have you feeling like it's a little 'too fussy', it's really an outstanding, simple dish that would go great with a Caesar salad and a glass of wine. Serve this simple meal at a shower or other special occasion for a touch of class. {These ingredients are readily found at your supermarket, too!}

Ingredients

• 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

Preparation

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.