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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