Pasta with Prosciutto, Cherry Tomatoes, and Asiago

INGREDIENTS

8 oz

uncooked whole-grain penne or rotini

3 tbsp

olive oil, divided

1 oz

thinly sliced prosciutto, coarsely chopped

1 cup

chopped red onion

garlic cloves, thinly sliced

1/8 tsp

crushed red pepper

medium zucchini, quartered lengthwise and sliced

3 cups

multicolored cherry tomatoes, halved

1/2 tsp

kosher salt

2 tsp

balsamic vinegar

1/3 cup

chopped fresh flat-leaf parsley

2 oz

Asiago cheese, grated and divided (about 1/2 cup)