Loaded with all your favorite summer veggies, this pesto pasta is light, yummy, and easy on any night. Tomatoes are loaded with vitamins and minerals including vitamin C, vitamin A, vitamin K, and potassium. Tomatoes are heart healthy and help prevent cancer.
Zucchini and squash contain zero fat and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. Summer squash also contains antioxidant and anti-inflammatory phytonutrients.
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
1/2 c. store-bought refrigerated pesto
1 pt. grape tomatoes, halved
1/4 c. packed fresh parsley, chopped
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.
We would like to thank Good Housekeeping for this delightful recipe.