SUMMER PESTO PASTA

This pesto pasta, which is filled with all of your favorite summer vegetables, is light and convenient on warm nights.

Yields:8 serving(s)

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

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:

STEP 1

On medium-high, preheat the grill. Follow the directions on the packaging while cooking spaghetti. Rinse, thoroughly drain, and allow to fully cool.

STEP 2

Combine corn, zucchini, bell pepper, onions, and oil in a large bowl. Add 1/2 teaspoon of salt and pepper as well. Grill corn for 10 minutes, rotating once, or until browned all over. Grill the vegetables for 4 to 6 minutes, turning once, or until they are soft and have grill marks. Turning occasionally, grill onions for 2 minutes, or until they are soft and slightly browned.

STEP 3

Grate 1/2 teaspoon of lemon's zest and squeeze 2 tablespoons of its juice into a big bowl. Add pesto and 1/2 teaspoon each of salt and pepper while whisking.

STEP 4

Add chopped squash, zucchini, peppers, and onions to the pesto bowl. Cobs with cut kernels should be added to the bowl with the cooked pasta, tomatoes, and parsley. Combine by tossing. At room temperature, serve.

NUTRITIONAL INFORMATION:

About 370 cals, 12 g protein, 54 g carbs, 12 g fat (2 g sat), 5 g fiber, 435 mg sodium.

ELEMENTS I LOVE:

• Grilled summer vegetables add a smoky and slightly charred flavor to the dish.

• Store-bought refrigerated pesto provides a burst of flavor and richness that complements the vegetables well.

• The use of fresh herbs like parsley adds a pop of brightness and freshness to the dish.