Bow-tie salad with fennel, prosciutto, and parmesan

Indulge in a delightful bow-tie salad featuring the bold flavors of fennel, savory prosciutto, and zesty Parmesan. A perfect blend of textures and tastes.

Ingredients:

• 450g rigatoni or other tubular pasta
• ½ cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 3 medium garlic cloves (minced)
• 1 ½ teaspoons salt
• Freshly ground pepper
• ¼ cup chopped flat-leaf parsley

Instructions:

1. Boil a generous amount of water with salt in a large pot and cook the rigatoni until it is firm but tender, which should take around 12 minutes. Drain the pasta and put it back into the pot.
2. At the same time, in a small saucepan, mix together the oil, butter, minced garlic, salt, and a few twists of pepper. Cook over medium-high heat, stirring regularly, until the garlic becomes tender, which should take 1 to 2 minutes.
3. Mix the cooked pasta with the olive oil mixture and chopped parsley while it's still hot, then serve.

Summary:

• Calories: 2135 kcal
• Fat: 96 g
• Protein: 107 g
• Carbs: 210 g
• Potassium: 3118 mg
• Magnesium: 280 mg