Spaghetti with Creamy Pesto and Grilled Yellow Squash

Look how fresh and light this dish is! I love the summer flavors - fresh basil, yellow squash (with hints of the grill), and a little burst of lemon. Even though there are a few steps, the dish is super easy to prepare, making it perfect for busy weeknights!

Spaghetti with Creamy Pesto and Grilled Yellow Squash

12 ounces spaghetti
Cooking spray
2 medium yellow squash, cut crosswise into 1/2-inch thick rounds
Salt and freshly ground black pepper
3 cups fresh basil leaves
1/4 cup pine nuts
3 cloves garlic, peeled and choped
1 teaspoon finely grated fresh lemon zest
1/2 cup olive oil (good quality)
1/2 cup heavy cream
3 tablespoons grated or shredded parmesan cheese (plus more for the table if desired)

Cook the spaghetti according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, coat a stove-top grill pan, outdoor grill or griddle with cooking spray and preheat to medium-high. Season both sides of the yellow squash slices with salt and pepper and add to the hot pan. Cook for 1 to 2  minutes per side, until golden brown.
In a blender, combine the basil, pine nuts, garlic, and lemon zest. Process until chopped. With the motor running, gradually add the olive oil and process until mixture is smooth and thick. Gradually add the heavy cream. Add the parmesan and process just until blended (don't over-process or the heat from the blender will melt the cheese and make it clumpy). Season to taste with salt and pepper.
Arrange the spaghetti on serving plates and top with the creamy pesto sauce and grilled yellow squash.

Serves 4