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 medium or 119g

• Scallions

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

  4 medium or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon zest

  ½ tsp or 1g

• Lemon juice

  Raw

  2 tbsp or 30g

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

  2 cup or 496g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Heat the grill to medium-high. Cook the spaghetti according to package instructions. Rinse, drain well, and let cool completely.
2. In a large bowl, toss the corn, squash, zucchini, bell pepper, and scallions with olive oil, and salt and black pepper to taste until well coated.
3. 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.
4. Grill the scallions for 2 minutes or until tender and slightly charred, turning occasionally.
5. Grate lemon zest and squeeze lemon juice into a large bowl. Whisk in the pesto and salt and pepper to taste.
6. Chop the grilled squash, zucchini, pepper, and scallions, and add to the bowl with the pesto. Cut kernels from the corn cobs, and add to the bowl along with havled cherry tomatoes, chopped parsley, and cooked pasta.
7. Toss to combine and serve at room temperature.