PASTA WITH PROSCIUTTO, TOMATOES AND ASIAGO

Pasta with Prosciutto, Tomatoes and Asiago image

Number Of Ingredients 12

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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 Flat leaf parsley, chopped
2 ounces Asiago cheese, grated and divided

Steps:

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. 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.