There are few recipes that are quicker to make—or more delicious to eat!—than Tortellini Alfredo. This is a great week night meal if you’re craving dairy. I love how it can be just two simple ingredients or customized with tons of extras.

Start with a bag or box of pasta and a jar of sauce. (If you want to make them from scratch, knock yourself out. I try to simply cooking if at all possible, since life is so chaotic anyway.)

From there, the possibilities are endless! Any of these mix-ins would be a good addition to Tortellini Alfredo:

* Broccoli   (my #1 pick)

* Olives    (try sliced black olives)

* Asparagus    (just the tips)

* Tuna     (use solid white albacore in water for this dish. Oil-packed is greasy.)

* Fresh basil    (great color and flavor)

* Extra cheeses    (almost any kind of cheese is excellent in this dish)

* String beans     (unexpected but wonderful)

* Mushrooms     (extra good with Portobello)

* Fresh Parsley     (for color)

* Garlic    (I like garlic in most anything)

* Cannellini beans   (can be used whole or pureed into the sauce)

* Peas    (for that retro feel)

* Toasted bread crumbs    (adds a nice crunch)

* Red chili flakes   (good for extra kick, but be careful not to overdo it)

* Artichoke hearts   (so tasty, rinse well in water if they seem briney)

* Roasted onion    (I love to use Vidalia)

* Corn     (fresh or frozen is perfect, great if you have leftovers)

Usually, I make mine with just broccoli. The last two, corn and onion, make for a very pretty plate. If you don’t like Alfredo, need to limit calories, or want to serve with a meat meal, substitute a lemon-based sauce instead.