Pasta and vegetables in a rich Alfredo sauce

I had every intention of making homemade pizza for dinner last Friday.

I set out the ingredients for the crust, prepared the yeast, and then combined it all and began kneading. I can't tell you exactly what went wrong, but that pizza dough was just not happening.

We don't eat meat on Fridays during Lent, so that meant no leftovers. I was too tired and too hungry to give the pizza dough another try, so I pouted for awhile, considered take out, and then stood in front of the refrigerator, looking for some inspiration.

It didn't take too long to figure out I had most of the ingredients for one of our favorites Fettuccine Primavera Alfredo.

While I didn't have fettuccine in the house, I did have regular spaghetti. A purist may balk, but to be honest, it doesn't affect the taste one bit, so I put a pot of water on to boil.

Next, I found some carrots, green pepper and some leftover broccoli. Fresh broccoli would have been perfect, but although the broccoli ended up a bit overcooked (having already been cooked the night before), it still added to the flavor of the dish.

I had to substitute a whole cup of sour cream and a splash of milk for a half cup of sour cream and a half cup of light cream, but unless comparing the dishes side by side, it didn't really change the final product.

By the time the pasta was done, a delicious dinner was on the table just five minutes later.

I hope you'll try this version of Fettuccine Primavera Alfredo. It's tasty and it comes together in no time.

Fettuccine Primavera Alfredo

Serves 6

1 pound spaghetti or fettuccine

Half of a green pepper, sliced

3 large carrots, peeled and sliced on the diagonal

2 cloves garlic, peeled and smashed

1 cup frozen green peas

2 cups fresh broccoli florets

Salt

Freshly ground pepper

6 tablespoons butter, divided

1 tablespoon olive oil

1 cup freshly grated parmigiana reggiano or locatelli Romano cheese, plus extra for serving

One-half cup sour cream

One-half cup half and half or light cream

One-eighth teaspoon nutmeg

Cook pasta according to package directions. While pasta cooks, heat oil and 2 tablespoons butter in a large skillet on medium.

When butter has melted, add smashed garlic, carrots, broccoli and peppers.

Sauté until carrots are crisp tender, add peas and stir until cooked through. Remove from heat.

When pasta is al dente, drain and return to pot. Add 4 tablespoons butter, one-half cup of sour cream, one-half cup of light cream or half and half, nutmeg, and season with salt and freshly ground pepper to taste.

Toss well and serve with additional freshly grated cheese.

Check out Comfort & Joy every Wednesday in the TIMES NEWS. Past recipes are available online at http://www.tnonline.com/lifestyle/comfort-and-joy.