The herbs listed are suggestions, go with what you have on hand–basil is excellent here.
12 oz whole wheat or spelt pasta (3 c dry)
1 bunch greens (turnip, arugula, mustard, dandelion…)
5 garlic cloves, minced, or to taste
2 T olive oil
1/4 t salt
3 – 4 tomatoes, cored and chopped
1 T chopped fresh oregano (or 1/2 t dried)
1 T chopped fresh rosemary (or 1/2 t dried)
grated Parmesan cheese, optional
1. Bring a large pot of salted water to the boil for cooking the pasta. Meanwhile, rinse and chop the greens and set aside.
2. When the water boils, add the pasta. While the pasta cooks, put the oil and garlic in a large skillet or saucepan on medium heat. When the garlic sizzles, add the greens, sprinkle with salt and cook until wilted, stirring often. Add some of the pasta water if the pan is drying out before the greens are wilted. Stir in the tomatoes and herbs. Cover and simmer on low heat, stirring occasionally, until the pasta is done.
3. When the pasta is done, to your preference, drain it and add to the greens and tomatoes mixture, adding more olive oil, if you like. Serve with optional grated Parmesan.