8 oz. uncooked whole-grain penne or rotini
3 tablespoons olive oil, divided
1 oz. 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 oz. 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 pain. Add onion, garlic, and pepper; saute 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 oz. of cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 oz. cheese.
Calories: 405; Fat: 17.3g; Protein: 15g; Carbs: 53g; Fiber: 8g; Sugars: 11g; Chol: 17 mg; Iron: 3mg; Sodium: 499mg; Calcium: 149 mg
