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.