Step 1

Tear the prosciutto into rags and lightly toss with the olives, lemon zest and thyme leaves in a large bowl.

Step 2

In a second bowl, whisk the lemon juice and olive oil together with some sea salt and freshly ground black pepper.

Step 3

Cook pasta in a large pan of boiling salted water according to packet instructions (be warned – thin pasta cooks very quickly), adding the zucchini for the final minute of cooking time.

Step 4

Drain the pasta and zucchini well and immediately add to the bowl with the prosciutto and olives.

Step 5

Pour over the lemon dressing, add the rocket and lightly toss. Divide the pasta among 4 bowls, drizzle with extra olive oil and serve with grated parmesan.