Prep

Step 1: Select number of servings. Servings – 2; Pasta – 1/3 Box; Water – 2 qt; Salt – 1 tsp. Servings – 3; Pasta – 1/2 Box; Water – 3 qt; Salt – 2 tsp. Servings – 6; Pasta – Full Box; Water – 5 qt; Salt – 1 Tbsp. Step 2: Pick your time/firmness: 4 minutes Al dente; 5 minutes firm; 6 minutes tender. Step 3: Cooking Directions: (1) Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional). (2) Add pasta and stir; return to rapid boil. (3) Cook uncovered, stirring occasionally. (4) Drain well. Serve as desired. Maintaining Perfect Pasta: To keep cooked pasta fresh for later use, toss with a small amount of olive oil, and refrigerate. Toasted Pastina Pilaf: 2 Carrots, finely chopped. 1 Medium onion, finely chopped. 1/2 Cup (1 stick) butter or margarine. 1 Pkg (12 oz.) Ronzoni Pastina, uncooked. 4 Cups low sodium chicken broth. 2 Tbsp fresh chopped parsley. 1/4 Tsp each salt and pepper. 1/8 Tsp thyme leaves. Cook and stir carrots and onion in hot butter or margarine until tender but not browned. Add pasta; cook and stir until lightly browned. Stir in remaining ingredients; bring to a boil. Reduce heat, cover and cook 5 minutes or until all liquid is absorbed. Makes 6 servings.