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Roasted Fall Vegetables with Creamy Penne

Recipe selected from the eMeals Quick & Healthy Family Plan.

Roasted Fall Vegetables with Creamy Penne

Serves 6


  • 1 (16-oz) pkg peeled, cubed butternut squash
  • 1 (16-oz) pkg halved Brussels sprouts
  • 1 red bell pepper, cut into chunks
  • 6 slices center-cut bacon, coarsely chopped
  • 3 Tbsp jarred minced garlic
  • 2 Tbsp chopped fresh rosemary
  • 2 (8.5-oz) pouches microwavable penne pasta (such as Barilla)
  • 1 (10-oz) container refrigerated Alfredo sauce


  1. Preheat oven to 450°F. Combine squash, Brussels sprouts, bell pepper, bacon, garlic, and rosemary on a large parchment paper-lined rimmed baking sheet; spread in a single layer.
  2. Bake 5 to 8 minutes or until bacon fat begins to melt; stir. Bake 15 to 18 minutes longer or until vegetables are roasted and bacon is crisp.
  3. Cook pasta and heat sauce according to package directions. Toss together pasta, sauce, and vegetables.


Microwavable penne pasta cooks in 60 seconds per pouch.



Nutritional Information

Servings 6
Calories 392
Servings 6
Calories 392
Fat (g) 17
Sat. Fat (g) 8
Protein (g) 14
Carb (g) 48
Fiber (g) 5

eMeals is committed to providing simple, balanced meals to help individuals make healthy choices in consultation with their personal physician. Although our Registered Dietitians provide the most accurate nutritional values possible, you should always seek the advice of a physician for your own specific condition or dietary needs.