Faye from Swanton says her Cajun Shrimp Pasta is a perfect meal served with French bread and a green salad.

Sue from Hillsdale makes her Garden Spaghetti as a stand-alone dinner or as a side dish to grilled chicken.

Kathleen from Jennings sent in her recipe for Tomato & Sage Pasta.

1 lb peeled and deveined large shrimp

1-10 oz container refrigerated Alfredo pasta sauce

1 c shredded smokey cheddar cheese

4 oz cooked andouille sausage, chopped

DIRECTIONS: Cook bow tie pasta per package directions. Drain. While pasta is cooking, cook onion until tender in olive oil using a large skillet or Dutch oven. Stir in Cajun seasoning and add shrimp. Cook until shrimp are opaque, about 4 minutes. Stir in Alfredo sauce, milk and cheddar cheese. Cook and stir until cheese melts. Stir in andouille sausage and tomato. Heat through. Add pasta and gently toss to coat. To serve, sprinkle with Parmesan cheese and green onions.

1-10 oz pkg frozen chopped broccoli, thawed and drained

1/2 lb sliced carrots, cooked and drained

1-4 oz can sliced mushrooms, drained

DIRECTIONS: Cook spaghetti according to package directions then drain and keep warm. Meanwhile, in a large saucepan, cook onion and garlic in butter until tender. Stir in flour, chicken bouillon, thyme. Gradually add milk, stirring constantly. Cook and stir until mixture thickens. Add Swiss cheese and stir until melted. Add broccoli, carrots and mushrooms. Heat through. Serve over spaghetti.

1 1/2 lbs Roma tomatoes, peeled and quartered

1 small yellow bell pepper, cut into thin strips

1 T fresh snipped sage, or 1 t dried sage

DIRECTIONS: Cook linguine, following the package directions and drain well. While the linguine is cooking, in a medium-sized saucepan, cook garlic in hot oil for 30 seconds. Stir in tomatoes, salt and pepper. Bring to boiling, reduce heat. Simmer, stirring occasionally for 10 minutes. Stir in sweet bell pepper and sage. Cook and stir for 5 minutes or until desired thickness. Serve over hot linquine.

I’m trying out new vegetables and eggplant is next on my list. Does anyone have some recipes?

Please send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.