Penne with Prosciutto, Tomatoes and Zucchini

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• 8 ounce penne pasta (or any other pasta such as bowties or elbow)
  Ingredient note

  Source: 8 ounce penne pasta (or any other pasta such as bowties or elbow)
• 2 tablespoon olive oil
  Ingredient note

  Source: 2 tablespoon olive oil
• 3 ounce prosciutto (roughly chopped)
  Ingredient note

  Source: 3 ounce prosciutto (roughly chopped)
• 1 each small onion (chopped)
  Ingredient note

  Source: 1 small onion (chopped)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• ½ teaspoon red pepper flakes
  Ingredient note

  Source: ½ teaspoon red pepper flakes
• 1 each medium zucchini (quartered lenghtwise and sliced)
  Ingredient note

  Source: 1 medium zucchini (quartered lenghtwise and sliced)
• 10 ounce cherry tomatoes (cut in half)
  Ingredient note

  Source: 10 ounce cherry tomatoes (cut in half)
• ¼ teaspoon salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon pepper (or to taste)
• 2 teaspoon balsamic vinegar
  Ingredient note

  Source: 2 teaspoon balsamic vinegar
• 1 ounce parmesan cheese (grated)
  Ingredient note

  Source: 1 ounce parmesan cheese (grated)
• 2 tablespoon fresh parsley (chopped)
  Ingredient note

  Source: 2 tablespoon fresh parsley (chopped)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Cook the penne according to package directions and drain.
2. Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.
3. Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
4. Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat.
5. Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley.
6. Divide into 4 bowls and garnish with the leftover Parmesan cheese.