Change up these peanut noodles with whatever veggies you've got on hand.

Big flavor, small tomatoes: This little pasta dish makes a great supper for two with bread and a salad.

A little prep and a long simmer yields a tasty meat sauce for pasta. Serve half and freeze the rest.

Udon noodle soup is traditionally made with a pork broth, but we were eager to make one with a rich chicken stock.

This terrific warm pasta gets a flavor boost from a quickly made garlic and red pepper-flake oil. Goat cheese adds creaminess, sundried tomatoes and browned broccoli add umami.

Easy to prepare on a weeknight, this creamy baked pasta is one everyone in the family will like.

A delicious and easy sauce of coconut milk, soy sauce, lime juice and maple syrup makes a veggie and noodle dish sing.

This is a simple, no-cook sauce that shows off heirlooms – or any farm- or garden-fresh tomatoes.

At The Covington in Edgartown, the mushroom takes center stage.

Eggplant, corn and peanuts are wonderful late-summer partners, especially with a bright, gingery sauce that brings them together with udon noodles, spinach, and herbs.