Cook pasta according to package directions; drain. Keep warm. Meanwhile, saute onion in 2 tablespoons olive oil in a large skillet over medium heat until crisp-tender. Add garlic; cook and stir 1 minute longer. Stir in the zucchini, fire-roasted and sun-dried tomatoes, olives, capers, thyme, red pepper flakes and remaining olive oil. Cook and stir for 2-3 minutes or until heated through. Add pasta; toss to coat. Reduce heat to low. Sprinkle with 3/4 cup asiago; gently toss to combine. Remove from the heat. Season with salt and pepper to taste. Sprinkle with remaining asiago.