Prosciutto di Parma, the silky king of cured hams, has been around since at least 100 BC! And in all that time, they've really perfected it. I recommend Leoncini Prosciutto di Parma, from an artisan family business that has been in the meat business since 1918–the same year the U.S. Congress established time zones and approved daylight savings time. Also, no green canned parmesan for this one either. Instead try an aged Parmesan- Reggiano. Cavatappi is a spirally elbow macaroni and easy to find at the grocery store despite its unfamiliar name.
This may seem like an unlikely meal to be part of the Cooking Light recipes, but the moderation of ingredients makes for a meal that's under 400 calories.