pesto pasta

What You Need: 

  • 1 lb. spaghetti
  • 2 ears corn, shucked
  • 1 medium yellow squash, cut into 1/2″-thick slices
  • 1 medium zucchini, cut into 1/2″-thick slices
  • 1 small bell pepper, seeded and cut into sixths
  • 4 green onions, trimmed
  • 2 tbsp. olive oil
  • 1 lemon
  • 1/2 c. store-bought refrigerated pesto
  • 1 pt. grape tomatoes, halved
  • 1/4 c. packed fresh parsley, chopped

How To: 

  1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
  2. In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
  3. Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.
  4. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.