PASTA WITH CHICK PEAS, GREENS AND TOMATOES

SERVES 4

This is quick, easy, healthy and delicious. I always have frozen greens on hand for those times when I need them for an unplanned pasta or soups. I find that frozen turnip greens have an assertive flavor without any bitterness and stand up to cooking better than something like frozen spinach. You could, of course, use any frozen or fresh green that you like. Escarole would be great in this recipe. Whatever you use, adjust the cooking time accordingly.

INGREDIENTS

1/4 cup olive oil

4 to 6 large garlic cloves, minced

4 ounces frozen greens, such as turnip

Salt and pepper to taste

1 can (14.5 ounces) whole tomatoes, crushed slightly, with juices

1 can (1 pound) chick peas, rinsed and drained (see note below)

2 teaspoons dried oregano leaves

1 teaspoon dried rosemary leaves

1 pound penne rigata or similar pasta

Freshly grated Parmesan or Romano cheese

Place the oil and garlic in a large sauté pan over medium heat. When the garlic begins to sizzle, add the greens. Season with salt and pepper. Cover and cook until tender, about 10 minutes. Add the tomatoes. Season again with salt and pepper and add the oregano and rosemary. Cook, uncovered, over medium-high heat until slightly reduced. Add the chick peas. Cover and cook about 5 more minutes. Use a potato masher or back of a fork to slightly mash the chick peas. Don't overdo it, because you want lots of texture.

Meanwhile, cook the pasta according to package directions for al dente. Drain, reserving some of the pasta water. Add the pasta to the sauce, with some of the water if needed for moisture, and cook about 1 more minute to blend the flavors. Serve immediately, passing the cheese separately.

Note: Actually, the brand of chick peas I use is 1 pound, 3 ounces. Many other brands are 1 pound. Don't worry about minor differences in can weights for most recipes.

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