Penne with Prosciutto, Tomatoes and Zucchini

This week the tomatoes continued, but we are now starting to see some summer squash as well.  This weeks' CSA bag had:

• 1 bunch carrots
• 1 lb cucumber
• 3 small peppers
• 2 lbs beets <--- this is a project I need to work on!
• 1 lb zuchinni (I got two small green and one medium yellow)
• 2 jalapeños
• 1/2 lb tiny tomatillos
• 1 bunch cilantro (check out the last post)
• 1 basil plant
• 1 pint cherry tomatoes

I wanted to make dinner last night using items in the bag and in the house, I settled on combining and modifying slightly two different recipes, one called "Penne with Prosciutto, Tomatoes and Zucchini" from a blog called "Jo Cooks" and the other called "Cherry Tomato Pasta With Proscuitto and Asiago" from Cooking Light.  Here's what I used:

Ingredients (serves 2 generously)

• 6 oz penne pasta
• 3 oz proscuitto, roughly chopped (6 slices)
• 1 tbs olive oil
• one onion, chopped
• 5 cloves garlic, peeled and minced
• 1/4 tsp red pepper flakes
• 1 medium zucchinni, quartered lengthwise and sliced (I used the two tiny green ones I got)
• 12 oz cherry tomatoes, halved
• kosher salt to taste (about 1/4 tsp)
• ground pepper to taste
• 2 tsp balsamic vinegar
• 1 oz parmesan cheese, grated
• handful fresh basil, chopped

 Instructions:

•  Cook pasta according to package directions, drain and reserve
• Heat 1 tablespoon oil in a large skillet over medium-high heat. 
• Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan, reserving fat. Place crisped proscuitto on a paper towel lined plate to absorb fat.  If there is not at least 2 tsp of fat left in the pan, add 2 tsp olive oil.
• Add onion, sauté 4 minutes until softened
• Add zucchini, garlic, and pepper, cook 1 minute. 
• Add tomatoes and salt; cook 3 minutes.
• Stir in pasta and vinegar; cook 30 seconds. 
• Remove pan from heat; stir in chopped basil
• Divide pasta mixture among 2 bowls; top with prosciutto and sprinkle the parmesan over the two bowls. 
• Sprinkle with additional chopped basil 

This was pretty good, but next time I make it I might replace the proscuitto with sweet Italian sausage.

Some pics!
Line up your ingredients:

Saute those veggies:

Forgot to take pics of adding the tomatoes, but here it is plated up: