Summer Pesto Pasta

Ingredients

• Spaghetti

  Dry, unenriched

  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 small or 74g

• Onions

  Young green, tops only

  4 stalk or 48g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Cherry tomatoes

  Red, ripe, raw, year round average

  24 cherry tomato or 408g

• Parsley

  Raw

  4 tbsp or 15g

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

  2 cup or 496g

Directions

1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse,drain well and let cool completely.
2. While the spaghetti is cooking, cut the squash into 1/2" thick slices, cut the zucchini into 1/2 inch thick slices, cut the red pepper into 6, remove all the seeds. Trim the green onions.
3. 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.
4. 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.
5. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
6. Take the lemon and grater 1/2 teaspoon zest and squeeze 2 tablespoons juice into a large bowl. Then whisk in pesto and 1/2 teaspoon each salt and pepper.
7. Halve the tomatoes,and chop the parsley.
8. 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.
9. Serve at room temperature.

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