Denise is right, an alfredo with peas is great with this. In fact, it is so great I just put the leftovers from my alfredo that I just made a little while ago into the refrigerator. You could skip the peas, and put in some fresh parsley or or some spinach leaves if you happen to have some or some chives. Just a little, for some color. And some pancetta or some bacon will be a great pair with the spinach.
I recommend putting a few shakes of white pepper, salt, black pepper, and garlic powder [or fresh garlic if you have it] and a couple tablespoons of fresh grated[or out of a can if you must] parmesan stirred into the alfredo. You can cook some fresh mushrooms and add that to the sauce, it is very good that way. A local restaurant does it that way. And of course, the more stuff you add to the sauce, the more sauce you will need to cover it all.
I use my Betty Crocker cook book and make medium thick white sauce, it starts with a roue, and start adding things to the finished sauce. I used half and half instead of milk, so I put in a couple tablespoon more of it to counteract the thickness of it, and knowing I was going to dump a bunch of parmesan in, which thickens the sauce even more.