Foodie Friday: Summer Pesto Pasta

TOTAL TIME: 0:40
PREP: 0:20
COOK: 0:20
LEVEL: Easy
YIELD: 8 servings
Ingredients
* 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
Directions
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.
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.

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

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