No, RONZONI SMART TASTE pasta should be cooked exactly to same way as regular pasta. Use the following tips that are recommended for all types of pasta:

• Pasta must be cooked in vigorously boiling water. The pot must be large enough for pasta to move freely and large bubbles to rise. For best results, follow the cooking instructions on the RONZONI SMART TASTE pasta package.
• If you wish, you can add 1-2 tsp of salt per 2 cups of dry pasta. The salt helps to make the water boil quicker. Some cooking experts also suggest adding a little oil to the cooking water to prevent pasta from sticking together or boiling over, while others do not recommend it. Try it yourself—you've got the last word!
• Rinsing pasta stops the cooking process. Only rinse cooked pasta in cold water if you want to chill it to make a cold salad, or if you will be using the pasta in a dish that calls for more cooking. If you plan on eating the pasta right away, it should not be rinsed. The water removes the natural starch covering the pasta, which actually helps make the sauce stick to the pasta. Once cooked, however, pasta should be drained. If left in the cooking water, the pasta will actually continue to cook and will become too soft.
• Pasta that is cooked longer contains slightly fewer B vitamins (such as thiamine, riboflavin, and niacin) than pasta that is cooked al dente. The reason is that B vitamins are "water-soluble" vitamins, meaning that they get lost in the cooking water with prolonged cooking.  

We recommend rinsing pasta only if you're preparing it for a cold salad; rinsing in cold water will help to cool it quickly. For all other uses, we do not recommend rinsing since it reduces the serving temperature of the pasta and sauce may not cling as well because residual starch is rinsed away. However, if you are accustomed to rinsing pasta, please do whatever you prefer or feel comfortable with.

A 411 g (14.5 oz.) box of pasta serves 8 people, on average. This can vary depending on whether you are cooking for hearty or "light" eaters. Look on the package cooking directions; the first line in the directions tells you how many cups of cooked product will be made from cooking the whole package. A 411 g box of spaghetti, for example, cooks to 10 cups. On average, pasta doubles in size when cooked but this varies by shape.

You can, however best quality comes from cooking pasta right before it's served. To cook ahead, prepare as directed on package, tossing with vegetable oil. Store, tightly sealed in plastic bags 3 to 4 days. When ready to serve, boil water; remove pasta from plastic bag. Immerse pasta in boiling water 1 minute or until heated through. Drain in colander and serve.

Combination dishes with red sauce (like lasagne) freeze best. Cooked pasta without sauce does not freeze particularly well.

Either way is fine. But keep in mind that if pasta is cooked with broth, a cloudier (not clear) broth will result. For hearty soups, this is usually not important. If cooking pasta in broth, be sure to start with an extra amount of broth since pasta will absorb roughly 25% of the liquid.