Pasta with Prosciutto, Tomatoes & Asiago



Servings: 4
Prep time: 23 minutes

Ingredients

  • 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)

Preparation

Cook pasta according to package directions; drain. 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. 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.