Pasta With Prosciutto, Cherry Tomatoes, And Asiago

• 8 ounces uncooked whole-grain penne or rotini
• 3 tablespoons olive oil, divided
• 1 ounce thinly sliced prosciutto, coarsely chopped
• 1 cup chopped red onion
• 8 garlic cloves, thinly sliced
• 1/8 teaspoon crushed red pepper
• 1 medium zucchini, quartered lengthwise and sliced
• 3 cups multicolored cherry tomatoes, halved
• 1/2 teaspoon kosher salt
• 2 teaspoons balsamic vinegar
• 1/3 cup chopped fresh flat-leaf parsley
• 2 ounces Asiago cheese, grated and divided (about 1/2 cup)

1. Cook pasta according to package directions; drain.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; saute 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; cook 3 minutes. Stir in pasta and vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 ounce cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 ounce cheese.

wholegrain penne, olive oil, red onion, garlic, red pepper, zucchini, multicolored cherry tomatoes, kosher salt, balsamic vinegar, parsley, cheese

Taken from www.myrecipes.com/recipe/pasta-prosciutto-cherry-tomatoes-asiago (may not work)