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Vegan Pesto Pasta

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Vegan

Time

Cook Time
20 minutes
Inactive Time
Preparation Time
20 minutes

Ingredients

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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.

Nutrition Facts

Serving Size

330 g

Amount per serving

Calories

409

% Daily Value *

Total Fat 14.4g

Saturated Fat 2.3g

Trans Fat

Cholesterol

Sodium 102mg

Total Carbohydrate 53.8g

Dietary Fiber 4.2g

Total Sugars

Protein 17.8g

Vitamin D

Calcium 95mg

Iron 4mg

Potassium 611mg

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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