Vegan Pesto Pasta

Ingredients

• Corn (20 g)
• Yellow Summer Squash (30 g)
• Zucchini (50 g)
• Pepper (30 g)
• Young Green Onions (5 g)
• Olive oil (7 g)
• Lemon (7 g)
• Pesto (14 g)
• Tomatoes (18 g)
• Parsley (3 g)
• Spaghetti (65 g)

Instructions

1. Heat grill on medium-high. Cook spaghetti according to label directions. Rinse, drain and let cool.
2. In a large bowl, toss corn, squash, zucchini, pepper and onions with oil and a dash of salt and pepper. Grill corn, stirring occasionally or until slightly charred.
3. Grill squash, zucchini and bell pepper for 4 to 6 minutes, or until tender. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
4. In a large bowl, grate a dash of lemon zest and squeeze one teaspoon of lemon juice. Whisk in pesto and dash of salt and pepper.
5. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Add the corn along with tomatoes, parsley and cooked pasta. Toss to combine. Serve and enjoy.