Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights.
ears corn, shucked
medium yellow squash, cut into 1/2"-thick slices
medium zucchini, cut into 1/2"-thick slices
small bell pepper, seeded and cut into sixths
green onions, trimmed
store-bought refrigerated pesto
grape tomatoes, halved
packed fresh parsley, chopped
- Heat grill on medium-high. Cook spaghetti
as label directs. Rinse,
drain well and let cool completely.
- 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,
- 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.
- Chop squash,
zucchini, pepper and
onions; add to bowl
with pesto. Cut kernels from cobs; add
to bowl along with
and cooked pasta.
Toss to combine.
Serve at room
Nutritional information (per serving): About 370 cals, 12 g protein, 54 g carbs, 12 g fat (2 g sat), 5 g fiber, 435 mg sodium.