Pesto Noodles With Prosciutto

Serves: 2

Prep: 10 mins

Cook: 5 mins

Ingredients

2 medium zucchinis, spiralized

juice from ¹⁄₂ lemon

2 tbsp. pesto

10 olives, sliced

¹⁄₄ cup (15g) sun-dried tomatoes, chopped

¹⁄₄ cup (30g) walnuts, chopped

4 slices prosciutto

basil leaves, to serve

Nutrition Key

Kcal	Fats	Carbs	Protein
299	23g	9g	15g

*nutrition per serving

Directions

1. Spiralize the zucchini and toss it with the lemon juice. Add in the pesto and mix until well coated.

2. Mix in the olives, sun-dried tomatoes and walnuts.

3. Heat a dry non-stick pan over medium heat and fry the prosciutto until crispy. Chop it up and mix in with the noodles.

4. Divide the zoodles between two bowls and garnish with fresh basil.