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.

A versatile baked pasta with a silky tomato-cream sauce is a crowd-pleaser.

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.

Just because you cook pasta doesn’t mean you have to cook the pasta sauce.

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.

Get creative when cooking with it. Swirl it into a broth for fish soup; toss it with roasted vegetables, penne, and mozzarella for a baked pasta; spoon it on crusty ciabatta.

This delicious noodle dish is not quite a soup, but it has a brothy sauce that makes it quite comforting. Serve with a fork and a spoon!

Serves 4