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Cook pasta according to the package instructions and drain.
Heat 1 tablespoon oil in a large skillet over medium-high heat and add prosciutto and garlic.
Cook for 3 minutes until prosciutto is crisp and garlic is slightly browned. Remove both from the skillet onto a plate.
Add zucchini, fresh thyme and ½ teaspoon of salt and cook for 5 minutes total or until tender and slightly browned on both sides.
Add chicken stock and heavy cream to the skillet with zucchini and bring it to a boil. Next add tomatoes.
Once warmed up, stir in cheese and sage and mix well: the sauce will become creamy.
Stir in cooked pasta, season with pepper and salt to taste.
Add cooked prosciutto and garlic back to the skillet and top with Parmesan, if desired.