Zucchini Noodle with Mint Pesto

This healthy plate is very easy to make and quick. I can make the zucchini noodle 2 days ahead to have to handy in my refrigerator and whenever I need a light healthy meal and just mixed it with mint pesto and added some roasted cherry tomato sauce over the noodles and ready to serve. This meal can be main light healthy food, appetizer, or side dish can go well with other plant based main dish.

Photographed Zucchini Noodle with Mint Pesto by Pitsuda's Kitchen

It taste mild garlic and mint with a bit salt flavor went well with the zucchini noodles. However, roasted cherry tomato sauce has some sweet flavor with olive oil and balsamic vinegar, added as topping for this noodle menu will give more the rich flavor to the plate and I usually decorate the plate with fresh basil or mint leaves to make the dish looks fancy but this is an optional.

I love to make everything from scratch and I used 2 MM blade to make this thin noodle size. I choose organic or local zucchini as possible or seasonal food is the best source of nutrients for our body. It is totally your choice of getting ingredients as your convenient and desire. The most important is you get busy inside your kitchen to cook the food, so you know what you put on and adjust the flavor of how you want food to taste like the way you want to have.

Menu Ingredients Serving for 4

Zucchini Noodle Ingredients

• 5 large Zucchini, cleaned and pad dry

• 1 teaspoon of Sea Salt

• 1 and 1/2 cup of Water

Mint Pesto Ingredients

• 2 hand full of Mint Leaves

• 5 - 6 cloves of Fresh Garlic

• 1 tablespoon of Virgin Olive OIl

• 1 teaspoon of Table Salt

• 1/4 teaspoon of Ground Black Pepper

Mint Pesto Preparation

1. Put all ingredients into a blender and blend everything about 1 minutes or until everything looks smooth as pesto texture.

2. Remove from the blender and transfer to a small sauce bowl, set a side

Zucchini Noodle Preparation

1. I use vegetable noodle maker with 2 MM blade. Follow the instruction of how to use the machine and use one zucchini to make noodle one at a time.

2. In a medium size pot, add water and bring to boil with high heat, take about 4 to 5 minutes.

3. When the water boil reduce heat to medium, and added zucchini noodle and cook for about 2 to 3 minutes.

4. Zucchini noodle will give lot of juicy, so used strainer to make sure all water and juicy out, pad dry if you need to before put the cooked noodle into a large mixing bowl.

5. In a large mixing bowl, added cooked zucchini noodles and mixed well with mint pesto.

6. Topping with Roasted Cherry Tomato Sauce over the noodle and garnish with mint or basil leave before serving.

Tip note: I won't cook the zucchini noodle longer than 3 minutes due to it will be too soft and hard to control as regular noodle.

You can eat as raw zucchini noodle if you have very good digestion. However, if you have poor digestion I would recommend to cook the zucchini noodles that will be healthy to your digestion.

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