Whether or not you are vegan, you will love this dish. It's healthy, easy to make and tasty to eat. try it! You might not want to go back after trying this dish
Vegan Dish - Pasta and Veggies
1 lb. spaghetti (fettuccine)
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
1/2 c. store-bought refrigerated pesto
1 pt. grape tomatoes, halved
1/4 c. packed fresh parsley, chopped
- 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 Seasonest Italian Seasoning Blend.
- 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.
Seasonest Italian Seasoning Blend
The blend is bold and flavorful with a little kick from red pepper flakes. Loaded with Italian herbs, makes this flavor authentic and yummy. It's a low-sodium seasoning with just a little sea salt.
(source : http://www.goodhousekeeping.com/ )