Mike Garten
Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights.
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Yields:
8
servings
Prep Time:
0
hours
20
mins
Cook Time:
0
hours
20
mins
Total Time:
0
hours
40
mins
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
c.
store-bought refrigerated pesto
pt.
grape tomatoes, halved
c.
packed fresh parsley, chopped
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- 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.
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.
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