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; sauté 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; cook 3 minutes. Stir in pasta and vinegar; cook 30 seconds.

3. 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.