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½ pound short, chunky pasta,
½ pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch pieces
¼ cup olive oil
3 garlic cloves, peeled and minced or pressed
¼ teaspoon red pepper flakes (more or less depending on your heat preference)
½ teaspoon Kosher salt
Freshly grated Parmesan, for serving
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1st Keep
 lexingtonpeach
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