Pasta With Prosciutto, Cherry Tomatoes, and Asiago

Pasta With Prosciutto, Cherry Tomatoes, and Asiago

405 Calories per serving (approx. 1 3/4 cups)

A quick and easy pasta dish that’s chock full of vegetables.

Ingredients

8 ounces uncooked whole-grain penne or rotini pasta
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)

Steps

Step 1
Cook pasta according to package directions; drain.
Step 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.
Step 3
Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; sauté 4 minutes. Add zucchini; cook 1 minute.
Step 4
Add tomatoes and salt; cook 3 minutes.
Step 5
Stir in pasta and vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 ounce cheese.
Step 6
Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 ounce cheese.