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Katie Lee's Summer Pesto Pasta

summer pesto pasta with corn, tomatoes, yellow squash spaghetti
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.



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

  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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