PESTO PASTA RECIPE

INGREDIENTS 

• 1 lb. spaghetti
• 2 ears corn, shucked
• 1 medium yellow squash, cut into half thick slices
• 1 medium zucchini, cut into half 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
  

PROCEDURES  

• Firstly, we have to heat grill on medium-high. 
• Now we have to Cook spaghetti 
• Rinse, drain well and let cool completely.
• 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.
• 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.
• 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 and Serve at room temperature.