Last night made Pasta with Tender Greens from Mark Bittman's The Food Matters Cookbook.

8 oz pasta, preferable whole wheat (I used whole wheat linguine)
1.5 lbs tender greens, such as spinach, pea shoots, arugula, shredded napa cabbage, etc. (I used shredded napa cabbage)
1/4 cup olive oil, butter, or a combination of both (I used olive oil)
1 Tbsp minced garlic
1/2 cup freshly grated parmesan (optional) (I used pre-grated Kraft sprinkle cheese)
Freshly ground black pepper

Bring a large pot of water to a boil and salt it.  Add pasta; cook until tender but not mushy.  Add greens and cook until tender (this may take just ten seconds).  Reserve some of the pasta water and drain.  Toss the pasta and greens with the olive oil, then toss in the garlic, cheese, and plenty of black pepper, adding the reserved pasta water if necessary to keep it moist.

Very fast.  Pretty easy.  Appropriate vegetable:starch ratio.

But I thought the raw garlic was too harsh.  Also, I don't think I cooked the cabbage long enough.  The green parts turned bright green, which is when I drained it, but the yellow parts were still quite crunchy.  Probably should have added the yellow parts a few minutes before the green parts.

In conclusion: not a keeper.  If I were to try this recipe again, I would probably do it with a different mix of flavors: spinach instead of cabbage, and back off on the raw garlic.  Maybe toss the garlic in the boiling water to mellow it out.