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Summer Pasta Parmigiano Reggiano

Summer Pasta Parmigiano Reggiano


This easy-to-make, economical family dish is packed full of good flavour. Parmigiano Reggiano shavings bring the whole dish together by topping it off perfectly

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    2033kj 484kcal
  • Fat
    Med 24%
  • Saturates
    High 31%
  • Sugar
    Low 23%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 60g

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Big Bag Option


  • 500g prepared butternut squash, cut into chunks
  • 300g cauliflower, broken into small florets
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 100g fine green beans, cut into short lengths
  • 1 red onion, sliced into thin wedges
  • 2tbsp olive oil
  • Salt and freshly ground black pepper
  • 180g penne rigate (or other pasta tubes)
  • 350g jar tomato and basil pasta sauce
  • 100g Parmigiano Reggiano cheese, shaved


  1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
  2. Put all the vegetables into a large roasting tin and drizzle with the olive oil. Toss to coat, season with salt and pepper, then spread out in an even layer. Roast for 30-35 minutes, until the vegetables are tender, turning once after 20 minutes.
  3. When the vegetables have been cooking for 20 minutes, bring a large saucepan of salted water to the boil. Add the pasta and cook according to pack instructions (10-12 minutes) until tender.
  4. Drain the pasta, return it to the saucepan and add the pasta sauce – returning it to the hob for 2-3 minutes to heat through. Mix in the vegetables, then share between 4 warmed serving plates. Top with plenty of Parmigiano Reggiano cheese shavings and some extra black pepper.