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Al Verde Sauce: I requested that you share your favorite recipes with us. Many thanks, and keep them coming! Dear Kyle: Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish. Ann Sheehy

This quick and easy stir fry noodle recipe comes from the street vendors of Bangkok. A delicious noodle recipe that reveals Chinese influence in its choice of noodles: fresh long wheat noodles (low mein or Shanghai noodles work well). Even your kids will love this tasty noodle recipe - just be sure to leave out the chilies for them (this noodle recipe is excellent made mild or spicy). ENJOY!

This macaroni and cheese recipe is an old-fashioned version of the dish, made with cooked elbow macaroni and shredded cheese. A little cayenne spices this simple casserole.

5-Colored Shells and a Sicilian Eggplant Sauce: The term "Five-Colored" brings Chinese to mind somehow, though these are quite Italian. The colors are given to the pasta by saffron, beet juice, squid ink, and spinach (pale is uncolored). They're about an inch long and half an inch deep. Cooking time: 8 minutes. Possible substitutions: Uncolored shells, fusilli, cavatelli, penne, ziti. A recipe? Sicilian eggplant sauce with tomatoes and olives.

A Pasta Shell Pasta Salad with Red Pesto, or Conchiglie al Pesto Rosso: Though people commonly associate the word pesto with the green garlic-and-basil sauce from Liguria, the word derives from the verb pestare, to step on or grind, and therefore applies to any sauce made from ground ingredients. In this case, sun-dried tomatoes and almonds, which will balance each other quite well. The recipe is easy.

Cheese, acorn squash, and ham make a wonderful pasta filling for homemade tortelloni (tortellini).

Agnolotti di Aragosta e Scampi: agnolotti, which are similar to ravioli, stuffed with spiny lobster and scampi. A romantic lobster and scampi pasta dish.

Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.

Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.

Reduce the fat content of fettuccine Alfredo by using 1-percent fat milk, nonfat sour cream and nonfat Parmesan cheese topping.