1 pound Orecchiette (You can usually find this in specialty stores)
1/2 cup olive oil
2 garlic cloves, crushed
6 cups of Spinach or greens of your choice
1 15-ounce can garbanzo beans, rinsed and drained
2 cups (12 ounces) small cherry or grape tomatoes
2 cups (8 ounces) crumbled ricotta salata cheese
2 teaspoons grated lemon zest (from 1-2 lemons)
Salt and freshly ground black pepper
Bring a large pan of salted water to a boil
Add the pasta and let it cook until it is tender/al dente about 10 min.I cooked it a little bit more for my daughter, about 8 more min.
Heat oil in a pan and add the garlic and cook until the garlic turns light brown.To this add spinach or greens and cook until they wilt.
Add the tomatoes and cook for a couple of min and add the garbanzo beans
Drain the pasta, reserving about 1 cup of the pasta water.
Transfer the pasta in to the pan and add half of the cheese and lemon zest.If it is thick, thin with the reserved pasta water.Season with Salt
Add the remaining cheese and serve it hot!