--- title: "Summer Pesto Pasta Recipe" date: 2021-08-22T20:38:39-04:00 draft: false tags: ["dinner", "pasta"] cover: image: "images/image.jpg" --- Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights. ![](images/image.jpg) |Prep time|Total time| --- | --- |20m|40m| ## Ingredients |Ingredient|Quantity| --- | --- spaghetti|1 lb.| ears corn, shucked|2| yellow squash, cut into 1/2"-thick slices|1 medium| zucchini, cut into 1/2"-thick slices|1 medium| bell pepper, seeded and cut into sixths|1 small| green onions, trimmed|4| olive oil|2 tbsp.| lemon|1| store-bought refrigerated pesto|1/2 cup| grape tomatoes, halved|1 pt.| fresh parsley, chopped|1/4 cup packed| ## Directions 1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely. 1. 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. 1. 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. 1. 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. Source: [goodhousekeeping.com](https://www.goodhousekeeping.com/food-recipes/a44097/summer-pesto-pasta-recipe/)