Lightness and freshness on a plate is the only way to describe this dish. If you have not heard about this before, then get with it! Now you can have noodles in forms other than the pasta as we normally know it. If you have a vegetable twister, you can make pasta from zucchini. You can also make pumpkin pasta using a different technique – but I will save that for another story. I love this idea of a completely vegetarian noodle dish, it’s healthy, fresh, takes little time to prepare and very little time to cook. This dish had nothing more than one zucchini, one clove of garlic, a pinch of dried chilli flakes, 3 fresh mushrooms and a sprinkling of fresh herbs from the garden – a few sprigs of parsley and a couple of leaves of mint and Vietnamese basil.