8 Servings 20 min Cook
16 Oz Spaghetti
2 Ear, small (5-1/2" to 6-1/2" long) Corn
1 Medium Squash
1 Medium Zucchini
1 Small Red Bell Pepper
4 Stalk Onions
2 Tbsp Olive Oil
1 Fruit without seeds Lemons
24 Cherry tomato Cherry Tomatoes
4 Tbsp Parsley
Heat grill on medium-high.
Cook spaghetti as label directs.
Rinse,drain well and let cool completely.
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.
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.
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.
Halve the tomatoes,and chop the parsley.
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.