Cavatappi With Prosciutto And Parmesan Recipes

CAVATAPPI PASTA & PROSCIUTTO IN GARLIC CREAM SAUCE

Steps:

• 1. slice prosciutto into 1 inch strips
• 2. heat 1 tbsp oil on medium in pan. add prosciutto, shallots, & garlic. Saute until shallots are soft.
• 3. Heat pasta water until boiling, cook pasta according to package directions.
• 4. Meanwhile, add the heavy cream, garlic powder, salt, & pepper to pan. Heat to biling, immediately turn heat to low.
• 5. add cheese to the sauce, and stir until melted and mixed well.
• 6. Drain pasta and place pasta in a serving bowl. Add sauce and toss to coat the pasta. top with parsley. Serve immediately.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

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.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

Steps:

• 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,Italian seasoning and prosciutto; sprinkle with cheese.
• Serve immediately.

CREAMY CAVATAPPI PASTA

Steps:

• Mince the garlic. Chop the cauliflower.
• Heat the butter in a large pot over medium heat. Add the cauliflower and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, garlic powder, oregano, and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is just about al dente, add spinach to pasta water in last 45 seconds (it only needs this long to cook). Then drain the pasta and spinach and return to the pot.
• When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. Blend on high until a smooth sauce forms. Add 1/2 cup Parmesan cheese and an additional 1/2 teaspoon kosher salt, and blend again.
• Once the pasta is done, pour in the cauliflower sauce. Add the chopped sundried tomatoes, the additional 1/4 cup Parmesan cheese, and red pepper flakes (if using). Taste and if desired add salt or fresh ground pepper. Top with parsley and serve. Store leftovers refrigerated (see reheating instructions above.

CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES

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.