Spring veggies, meet peanut noodles.
A comforting bowl of noodles, broth, and veggies is yours for the making.
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.
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.
