Tacoma General's Mediterranean Pasta

This is a loose rendition of a yummy pasta the Tacoma General cafeteria makes on Wednesdays

whole wheat thin spaghetti (enough to feed 4), cooked al dente
1 onion, thinly sliced
a head of greens, thinly sliced (spinach, beet greens, whatever you have)
1 can drained chickpeas
1/2 cup sundried tomatoes (we buy the kind in olive oil, so I don't add any extra oil to the recipe)
1/3 cup pesto (or olive oil, some shredded basil, and 2-3 cloves diced garlic)
a dash of red wine vinegar
dash of ground black pepper and red pepper flakes to taste
top with a handful of shredded parmesan cheese


Cook the spaghetti al dente and drain.
Saute onions until tender, then add greens, sundried tomatoes, and a dash of red wine vinegar. When greens are tender, add chickpeas and pesto and seasonings. Stir in pasta and top each serving with cheese.