Pasta with cantaloupe sounds odd, but it is actually a classic dish. New varieties of individually sized cantaloupes make it perfect for one, but if you can find only larger cantaloupes, use 1 cup of the flesh. Prosciutto, which pairs so well with melon, is an obvious and welcome addition. But vegetarians can leave it out.
- 3 ounces dried farfalle (bowtie) pasta
- 2 teaspoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 slice (1/2 ounce) prosciutto, cut crosswise into very thin slices
- 1 (about 10 ounces) Little Lope or other baby cantaloupe, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon tomato paste
- 1 tablespoon nonfat Greek-style yogurt
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese
Bring a 2-quart pot of salted water to a boil over high heat. Cook the pasta according to the package directions, until it is just al dente. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, line a plate with a few layers of paper towels.
Heat the oil in a small nonstick skillet over medium-high heat. Add the crushed red pepper flakes and prosciutto; cook for about 5 minutes, until the prosciutto is browned and crisp. Drain the prosciutto on the paper-towel-lined plate.
Add the cantaloupe to the skillet and cook for 3 or 4 minutes to form a chunky sauce. Add the tomato paste and cook for 1 minute, then remove from the heat and add the yogurt, stirring to incorporate.
Add the cooked pasta and toss to combine, adding some of the reserved pasta cooking water as needed. Add salt and pepper to taste. Sprinkle with the Parmesan and reserved prosciutto; eat while the pasta is hot or at room temperature.
Loosely based on recipes from www.rachaelraymag.com (Every Day With Rachael Ray magazine) and "Giuliano Hazan's Thirty-Minute Pasta" (Stewart, Tabori & Chang, 2009).
Tested by Joe Yonan.
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