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1.6 KiB
1.6 KiB
| title | date | draft | tags | cover | ||||
|---|---|---|---|---|---|---|---|---|
| Summer Pesto Pasta Recipe | 2021-08-22T20:38:39-04:00 | false |
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Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights.
| 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
- 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.
Source: goodhousekeeping.com