Summer Pesto Pasta Recipe

Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights.

Prep time	Total time
20m	40m

Ingredients

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

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, turning occasionally.
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 tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.