Prosciutto, tomatoes and zucchini penne

Cook the penne according to package directions and drain.

Meanwhile, heat 1 tablespoon 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.

Add the remaining olive oil to the skillet, then add the onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.

Add the zucchini to the skillet and cook for 2 minutes, then add the cherry tomatoes. Season with salt and pepper and cook for 2 more minutes, then remove from the heat.

Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the fresh parsley.

Divide into 4 bowls and garnish with the remaining Parmesan cheese.