Summer Pesto Pasta recipes
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
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