Cavatappi With Prosciutto And Parmesan Best Recipes

PROSCIUTTO PASTA TOSS

Ingredients:

• 1 package (16 ounces) linguine
• 1/2 cup fresh or frozen peas, thawed
• 2 tablespoons minced garlic
• 1 tablespoon Italian seasoning
• 1 teaspoon pepper
• 1/4 cup olive oil
• 1/2 pound thinly sliced prosciutto or deli ham, chopped
• 1/4 cup shredded Parmesan cheese

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES

Ingredients:

• 1 lb spiral shaped pasta (Barilla) or 1 lb spiral shaped pasta (short)
• 6 ounces prosciutto, cut into thin strips
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups 2% low-fat milk or 4 cups whole milk
• 1/2 teaspoon salt (optional)
• 1/4-1/2 teaspoon fresh ground black pepper
• 1 pinch red pepper flakes (optional) or 1 pinch Tabasco sauce
• 2 cups gruyere cheese, grated and divided
• 1 1/2 cups gouda cheese, shredded
• 1/2 cup parmesan cheese, grated

Steps:

• Preheat oven to 350ºF.
• Cook pasta according to package directions. Drain and set aside.
• Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
• Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
• Melt butter in a Dutch oven over medium-high heat.
• Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
• Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
• Remove from heat and add 1 cup Guyère, whisking until smooth.
• Add Gouda and Parmesan, and whisk until smooth.
• Add prosciutto and pasta, and stir to combine.
• Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
• Bake at 350ºF for 20 minutes or until bubbly.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

Ingredients:

• 1/2 lb uncooked cavatappi pasta
• 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 fresh ground black pepper
• 1 ounce very thin slices prosciutto, cut into thin strips
• 1/4 cup shaved fresh parmigiano-reggiano cheese

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain in 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 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.