START TO FINISH: 25 minutes MAKES 4 servings
8 ounces dried linguine
11⁄2 cups frozen shelled sweet soybeans (edamame)
1 cup shredded carrots (2 medium)
1 10-ounce container refrigerated Alfredo pasta sauce
2 teaspoons snipped fresh rosemary
1 Cook linguine according to package directions, adding soybeans and carrots during the last 10 minutes of cooking; drain. Return linguine mixture to hot pan.
2 Stir Alfredo sauce and rosemary into cooked linguine mixture; heat through.
PER SERVING: 544 cal., 27 g total fat (1 g sat. fat), 35 mg chol., 280 mg sodium, 57 g carb., 5 g fiber, 20 g pro.
