Whole wheat pasta with zucchini, tomato and prosciutto #2

This is a simple, quick and delicious meal! Pretty healthy, too. It's basically the same as recipe #1 except I omitted the onion and changed a few cooking steps.

Makes one serving, scale as desired.

2.0 oz. whole wheat penne pasta olive oil zucchini, finely diced (about 1/2 of a small zucchini) 1.5 oz. prosciutto, thinly sliced, then cut into strips garlic, 2 small cloves or one large, minced red pepper flakes homemade hot pepper vodka tomato, diced freshly grated Parmesan cheese

Here is the mise en place:

Start the pasta cooking; for my pasta it takes 10 minutes. When you put in the pasta, start heating up the sauté pan.

Add olive oil to the sauté pan. Add the prosciutto and cook for a minute. Add the garlic and zucchini to the pan. I like to keep the meat separate from the vegetables until the prosciutto crisps up a little.

After the zucchini softens, add the tomato. Add a splash of hot pepper vodka and the red pepper flakes.

When the pasta is done, drain and add to the sauté pan. Season with salt and freshly ground black pepper.

Plate and microplane a little Parmesano Reggiano over the top. Serve.