Ready to Heat and Serve

I just pressure cooked the last five heads of local farm broccoli in my big pressure cooker. They only needed 2 minutes under pressure to be bright green and perfect. I put them in a bucket in the fridge saving the slightly tea-green steaming liquid. Then with the saved steaming water I pressure cooked a pound of ratiatori pasta my brother brought from the Bronx. I added olive oil and salt. When that was done (also 2 minutes!)I saved the pasta water and added it to my turkey soup.

Tonight when I am hungry and crabby I will have the ingredients for a delicious dinner ready to heat and serve. I make my own dinners in the early morning so when I come home I have fabulous food awaiting me.

From Wikipedia, the free encyclopedia
Radiatori Radiatori.jpg
Radiatori
Type Pasta
Place of origin Italy
Cookbook: Radiatori Media: Radiatori

Radiatori are small, squat pasta shapes that are said to resemble radiators. Although it is rumored that they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War.[1][better source needed] They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.[2] They are also used in casseroles, salads, and soups.[3]
Design
Radiatori somewhat resemble rotini in shape, but are generally shorter and thicker with a ruffled edge, circling the pasta.[4] They are modelled after an old industrial heating fixture, which contains a straight pipe with concentric, parallel fins. Their design maximizes the surface area, for heat exchange, as well as for absorbing flavor and trapping sauce.