Step 1

Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.

Step 2

Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.

Step 3

Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.

Step 4

Sprinkle with Parmesan and garnish with basil and lemon wedges.

Step 5

Enjoy!