BEAUTY IN THE FRIDGE

Katie Lee’s Summer Pesto Pasta

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Summer Pesto Pasta - Summer Dinner Recipes

Mike Garten

Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights.

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Yields: 8 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 20 mins

Total Time: 0 hours 40 mins

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

1/2 c.

store-bought refrigerated pesto

1 pt.

grape tomatoes, halved

1/4 c.

packed fresh parsley, chopped

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

Nutritional information (per serving): About 370 cals, 12 g protein, 54 g carbs, 12 g fat (2 g sat), 5 g fiber, 435 mg sodium.

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