Garganelli with Zucchini and Grana Padano

16 ounces garganelli or penne pasta
1 clove garlic
2 tablespoons finely chopped onion
4 tablespoons extra virgin olive oil
1/2 pound diced zucchini
1 (1-to-3 ounce) slice prosciutto
Pinch sweet paprika
Salt to taste
1 cup vegetable broth
Chopped parsley
Grated Grana Padano cheese

Boil garganelli in salted water according to package directions. Saute garlic and onion with olive oil in large skillet. Add zucchini, prosciutto, paprika, salt and vegetable broth. Cook gently on medium heat. Drain pasta when al dente. Add to zucchini mixture. Saute on high heat and blend well. Garnish pasta with sprinkling of parsley and Grana Padano. Makes 4 servings.