Cavatappi With Prosciutto And Parmesan Best Recipes

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PROSCIUTTO PASTA TOSS

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Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

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.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES

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Cavatappi Casserole With Prosciutto and Three Cheeses image

For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")

Provided by Manami

Categories     Pork

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 11

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.

Nutrition Facts : Calories 634.2, Fat 26.1, SaturatedFat 15.4, Cholesterol 80.3, Sodium 373.5, Carbohydrate 68.7, Fiber 2.6, Sugar 9.8, Protein 29.8

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

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Cavatappi With Prosciutto and Parmesan image

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 Parm; and nutty, complex Parmigiano-Reggiano, also from Parma.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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.

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