Lunch: Pasta with Prosciutto, Cherry Tomatoes, and Asiago Recipe | MyRecipes

Recipe by David Bonom This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes.

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)

Instructions

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.

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