Serves: 5

o Use 2 ounces dried pasta or 3 ounces refrigerated pasta for each serving. Fresh pasta cooks in about 1/4 the time of dried pasta, but cooking times will vary according to the shape.
o Measure 4 ounces of spaghetti (the perfect amount for two) easily by making a circle with your thumb and index finger the size of a quarter and filling it with pasta.
o Choose a 3-quart saucepan or larger for cooking pasta for two so the pasta can move freely in the boiling water during cooking.
o Begin with cold water and add 1 1/2 teaspoons salt for every 2 quarts of water. Bring the water to a full boil before adding pasta. It should remain boiling during the entire cooking time.
o Find the best sauce for the box of pasta that's already in your pantry, following this handy
mix 'n' match guide:


Shape Pasta Sauce
Long thin or wide pastas Capellini, Fettuccine, Choose smooth, thin sauces or those with very finely chopped
Linguine, Spaghetti, ingredients. They will cling better to the large surface area of
Vermicelli these pasta shapes

Short, wide and sturdy pastas Mostaccioli, Penne, Select chunky or heavy sauces. These pasta shapes are strong
Rigatoni, Rotelle, Rotini, Ziti enough to hold up to larger pieces of ingredients.

Pastas with crevices and Cavatappi, Farfalle, Fusilli, Try sauces with small pieces of meat and vegetables that can
hollow areas Radiatore, Gemelli, Shells be captured in the hollow areas of these pasta shapes.

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cooking for Two Cookbook:
-SOLUTIONS FOR 2 * perfect pasta
Black Bean-Pasta Cancun
SOLUTIONS FOR 2
Cajun Beef and Rice
Cheesy Polenta
Creamy Zucchini Lasagna
Dilled Fettuccine with Whiskey-Crab Sauce
Easy Chicken-Pasta Primavera
Fettuccine with Ham and Goat Cheese
Hearty Bean and Pasta Stew
Jambalaya
Mushroom Manicotti
Mushroom Olive Penne
Red Beans and Rice
Shrimp-Pasta Salad Toss
Sichuan Eggplant Linguine
Spinach-Barley Risotto
Spinach-Stuffed Pinwheels
Triple Cheese Ravioli