1/2 pound uncooked cavatappi
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
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 oil in a medium saute pan over medium heat. 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.
--Adapted from Cooking Light magazine