(you might want to leave out the pepper flakes if they don't like 'hot') This would be good leftover for lunches, served room temp.

Linguine With Broccoli Rabe
McCall’s Magazine, March 1996

Makes 4 servings

1 pkg. (1 lb.) linguine pasta
1/4 cup olive oil
6 cloves garlic, smashed
3/4 tsp. hot red pepper flakes
1 lb. broccoli rabe (also called ‘rabini’) , cut into 2” pieces
(you can use kale, turnip or mustard greens instead)
4 plum tomatoes, seeded and chopped
1 tsp. salt
2 tbl. pine nuts, toasted
1/4 cup fresh grated parmesan cheese

Cook pasta as label directs. Meanwhile, in large skillet, heat 2 tbl. of the oil. Add garlic and pepper flakes; saute 30 seconds. Add broccoli rabe and saute 5 minutes until crisp-tender. Remove to bowl; add tomatoes, salt and remaining oil.
Drain pasta, reserving 1/2 cup of the cooking water. Add pasta and reserved water to the broccoli rabe mixture; toss gently to mix well. Put into serving bowl and top with pine nuts and parmesan.