Step 1

Cook the penne according to package directions and drain.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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