Pesto zoodles with prosciutto for Dairy Free, Low Carb (under 20g per serving), Gluten Free diet, in under 15 minutes. 

Serves: 2

Prep: 10 mins

Cook: 5 mins

Nutrition per serving:

299 Calories              

23g Fats

9g Carbs

15g Protein

What you need:

2 medium zucchinis, spiralized

juice from ½ lemon

2 tbsp. pesto

10 olives, sliced

¼ cup (15g) sundried tomatoes, chopped

¼ cup (30g) walnuts, chopped

4 slices prosciutto

basil leaves, to serve

What you need to do:

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

Mix in the olives, sun dried tomatoes and walnuts.

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

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

Remember, nothing is as daunting as it looks if you are well-prepared. ✌🏾

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