Summer Pesto Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Corn

  Sweet, yellow, raw

  2 ear, small or 146g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Cherry tomatoes

  Red, ripe, raw, year round average

  24 cherry tomato or 408g

• Parsley

  Raw

  4 tbsp or 15g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  2 cup or 496g

Directions

1. Heat the grill to medium-high. Cook the spaghetti according to package instructions. Rinse, drain well, and let cool completely.
2. While the spaghetti is cooking, slice the squash and zucchini into 1/2-inch thick slices, and cut the red pepper into sixths, removing all seeds. Trim the green onions.
3. In a large bowl, toss the corn, squash, zucchini, bell pepper, and onions with olive oil, and 1/2 teaspoon each of salt and black pepper until well coated.
4. Grill the corn, turning occasionally, for 10 minutes or until charred in spots. Grill the squash, zucchini, and bell pepper for 4 to 6 minutes or until tender and grill marks appear, turning once.
5. Grill the onions for 2 minutes or until tender and slightly charred, turning occasionally.
6. Grate 1/2 teaspoon of lemon zest and squeeze 2 tablespoons of juice into a large bowl. Whisk in the pesto, and 1/2 teaspoon each of salt and pepper.
7. Halve the cherry tomatoes and chop the parsley.
8. Chop the grilled squash, zucchini, pepper, and onions; add to the bowl with the pesto. Cut kernels from the corn cobs; add to the bowl along with tomatoes, parsley, and cooked pasta. Toss to combine.
9. Serve at room temperature.