Penne with Prosciutto, Tomatoes and Zucchini

Ingredients
8 oz penne pasta 2 tbsp olive oil 3 oz prosciutto roughly chopped 1 small onion chopped 5 cloves garlic minced 1/2 tsp red pepper flakes 1 medium zucchini quartered lenghtwise and sliced 10 oz cherry tomatoes cut in half 2 tsp balsamic vinegar salt and pepper to taste 1 oz parmesan cheese grated 2 tbsp fresh parsley chopped

Instructions
Cook the penne according to package directions and drain. 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. 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. 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. Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley. Divide into 4 bowls and garnish with the leftover Parmesan cheese.