Katie Lee's Summer Pesto Pasta

Name: Katie Lee's Summer Pesto Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 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 lemon; 1/2 c. store-bought refrigerated pesto; 1 pt. grape tomatoes, halved; 1/4 c. packed fresh parsley, chopped

By Katie LeeUpdated: Jul 21, 2021

1 Rating

summer pesto pasta with corn, tomatoes, yellow squash spaghetti

Mike Garten

Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

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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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Ingredients

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
lemon
1/2 cup
store-bought refrigerated pesto
1 pt.
grape tomatoes, halved
1/4 cup
packed fresh parsley, chopped

Directions

1. Step 1Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
2. Step 2In 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.
3. Step 3 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.
4. Step 4Chop 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.