Happy Foodies Tuesday Challengers! 

This pesto pasta is loaded with all your favorite summer vegetables and it’s so light and easy to prepare. This is perfect for a quick lunch or a light dinner. It’s something I’m sure the whole family will enjoy too. I mean what’s not to love? For the meat lovers you can always add your favorite protein of choice as well. Let us know if you make this and what you think of it!!
1 lb. spaghetti
ears corn, shucked
medium yellow squash, cut into 1/2″-thick slices
medium zucchini, cut into 1/2″-thick slices
small bell pepper, seeded and cut into sixths
green onions, trimmed
2 tbsp. olive oil
1/2 c. store-bought refrigerated pesto
1 pt. grape tomatoes, halved
1/4 c. packed fresh parsley, chopped

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.
  2. 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.
  3. 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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