Quick and versatile pasta dish

I love simple pastas without creamy sauces or tomato sauces (I love them too, but they're close second and third). This recipe is from walking around in a farmer's market.

Get whatever greens are in season. I like kale, chards, spinach, mustard greens, etc (mix them up too if you'd like). Roughly chop them, I don't use the stems in chards and kale.
Get some cherry tomatoes, halve them and roast cut side up drizzled in olive oil, salt, pepper and herbs. 350 degrees until soft (15 minutes? depending on your oven, etc). This is an extra step, if you are too lazy, cut them in half and don't roast them.
Get some olive oil in a wide pan on medium low. Throw some garlic in there (whole if you don't like too much garlic, take them out later. Sliced thinly or chopped finely if you like garlic) until fragrant.
Toss the greens in the pan, until just wilted but not yet soft. Salt them as you put them in the pan.
Toss the tomatoes in if they're not roasted. If the tomatoes are roasted, add after the greens are soft and wilted.
While cooking the greens, cook some pasta, larger ones like orecchiette work best or bow ties.
When pasta is done, toss in the greens and tomatoes with just a tad of the water (a couple of tablespoons?). The starch in the water will act as an emulsifier to let the oils adhere to the pasta
Toss until well coated, serve in a large bowl with lemon zest. Some might like a squirt of lemon juice.

Variations:
- you can serve this cold...add ricotta salata or other crumbly cheeses (feta would be ok too). Better if the tomatoes are not roasted
- when serving hot, you can add pine nuts, any hard italian cheeses (romano, parmesan, etc), fresh cracked peppers. A nice roasted chicken would be great with this.