Serve up this Mediterranean pasta that features garden zucchini with fire-roasted and sun-dried tomatoes. The olives and asiago cheese lend depth in flavor and richness. Add cooked chicken or shrimp for a heartier dish.
Asiago derives its name from a small town in northern Italy. In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.