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