8oz. dried Linguine

1 ½ C. frozen shelled Edamame

1 C. shredded Carrot

10oz. container refrigerated Alfredo Sauce

2 tsp. snipped fresh Rosemary (or ½ tsp. dried)

 

Cook linguine according to package directions, adding soybeans and carrot in the last 10 minutes of cooking. Drain and return to pan. Add alfredo sauce and rosemary to noodle mixture in pan; toss to combine. Heat through and serve.