Healthier No-Bake Cookies

This is a simple and delicious meal, perfect for summer.  No one in my family even noticed the zucchini "noodles".

Zucchini Noodles with Pesto

Pesto

2 cups tightly packed basil leaves, washed and dried well

1/2 cup olive oil

3 tablespoons pine nuts

2 medium cloves garlic, minced

1/2 teaspoon salt

1/2 cup Parmigiano-Reggiano

Noodles

3 medium zucchini, trimmed (about 1 1/2 pounds)

3 tablespoons olive oil

3/4 pound dried spaghetti or other long noodles

Salt

Finely grated Parmigiano-Reggiano, for serving

First, make the pesto.  Put the basil leaves in a large heavy-duty ziplock plastic bag.  Press all the air from the bag, and seal carefully.  Put the bag on the countertop or floor and, using a rolling pin, pound the bag until all the leaves are bruised.

Put the pounded basil, olive oil, pine nuts, garlic, and salt in the bowl of a food processor.  Process to a smooth creamy consistency, stopping once or twice to scrape down the bowl with a rubber spatula.  Transfer the mixture to a medium bowl, and stir in the Parmigiano-Reggiano.  Set aside.

Put a large pot of salted water over high heat.  While the water heats, prepare zucchini.  Using a mandoline slicer fitted with julienne blade, carefully slice the zucchini into long skinny noodles, each the width of a strand of spaghetti.

Warm the oil in a large skillet over medium heat.  Add the zucchini "noodles" and cook, stirring occasionally, until tender but not mushy, 5 to 8 minutes.

When the pot of water boils, drop in the spaghetti.  Cook until al dente.  Using a pair of long handled tongs scoop the pasta directly from the pot into the skillet of cooked zucchini.  Add 1/2 cup of the pesto and toss the mixture well to ensure that each noodle-zucchini and spaghetti alike-has a thin, even coat of sauce.  Serve immediately, with additional salt and lots of grated Parmigiano-Reggiano.

Recipe (slightly shortened) from A Homemade Life by Molly Wizenberg