summer pesto pasta

Looking for ways to celebrate Mom this Mother’s Day? Cook for her!

There’s no question about it—Moms can do it all. And with the sacrifices they make on a daily basis, the energy they put into caring and providing for their children, and the life lessons they teach along the way, we should be celebrating them every day.

But since we only get one official Mother’s Day every year, we may as well make it extra special. And there are few things more special than a delicious home-cooked meal prepared with love.

Enter this tasty and light pesto pasta recipe from Good Housekeeping—it’s not only chockfull of vegetables, but full of flavour and, best of all: It’s super simple to make.

Pack your pesto pasta in Tupperware and bring it to the beach for a fun Mother’s Day dinner accompanied by a perfect Grace Bay sunset. With its long list of vegetables, this dish does well on its own. But if you’re looking for a little something more, pack some bread rolls or a simple salad to complement your pasta.

Once you’ve devoured this delectable pesto pasta, end the evening on a sweet note: Treat Mom to a pint or two of her favourite Haagen-Dazs ice cream.

Because the gift of sharing a specially prepared meal and sweet treat together? Well, there’s no greater Mother’s Day gift than that.

Katie Lee’s Summer Pesto Pasta

Ingredients

  • 1 pound spaghetti

  • 2 ears corn, shucked

  • 1 medium yellow squash, cut into 1/2-inch slices

  • 1 medium zucchini, cut into 1/2-inch slices

  • 1 small bell pepper, seeded and cut into sixths

  • 4 green onions, trimmed

  • 2 tbsp olive oil

  • 1 lemon

  • 1/2 cup store-bought refrigerated pesto

  • 1 pint grape tomatoes, halved

Instructions

  • Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.

  • 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.

  • 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.

  • 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.

Recipe source: Good Housekeeping