Whole Wheat Rotini with Sautéed Beet Greens and Tomatoes

Whole Wheat Rotini Pasta with Sautéed Beet Greens and Diced Tomatoes Ingredients:
1/2 Pound Uncooked Whole Wheat Rotini, Penne or Farfale Pasta - cooked according to package directions /al dente2 Tablespoons Olive Oil1 Medium Onion - Small Dice3 to 4 Garlic Cloves - minced1 Large Bunch of Beet Greens and Stems - thoroughly washed & rinsed, Stems cut into 1 inch pieces and Leaves Cut into Large Ribbons1/4 Cup Sweet Vermouth or Dry Red Wine1 Mushroom or Porcini Bouillon Cube - disolved into 1 cup of hot water (or 1 Cup of Veg or Chicken Stock)1/2 Cup Chick Peas/Garbanzo Beans or White Beans - Drained & Rinsed1 - 14 to 16 ounce Can No-Salt Diced Tomatoes and their juicesPinch of Salt1/2 Tablespoon Freshly Ground Black Pepper1 Tablespoon Good Quality Aged Balsamic Vinegar - Optional1 Tablespoon Dried Italian SeasoningsGrated Cheese for Serving - OptionalDirections:
Bring a large pot of water to a rapid boil.  Add in a tablespoon of salt, stir and then add in the dry pasta.  Cook the pasta according to the package directions, just until the pasta is al dente.  Drain the pasta, reserving 1/2 cup of the cooking water.  Keep the pasta warm and set aside, covered in the cooking pot.Meanwhile, heat the two tablespoons of olive oil in a non-stick saute pan over medium-high heat until the oil begins to shimmer.  Add in the onions and garlic and saute until the onions turn translucent, about 2 to 3 minutes. Add in the beet stems and saute another 2 to 3 minutes.  Next, add in the beet greens and cover the pan, letting the greens wilt and decrease in volume, about 2 minutes. Pour in the vermouth or wine and reduce down to a just a tablespoon or two, about 4 minutes.  Once the vermouth/wine is reduced, add in the stock and bring the mixture to a boil.  Reduce heat and add in the chick peas and diced tomatoes.  Season with a pinch of salt, the freshly ground black pepper and the dried Italian seasonings, and if using a splash or tablespoon of balsamic vinegar.Reduce the heat to low and allow the mixture to simmer about 3 to 4 minutes, taste and adjust seasonings as needed.  Next add in the cooked pasta, stirring to incorporate and to tighten the sauce.  If the mixture seems too dry, add in a bit of the reserved pasta cooking water.  Serve hot with grated cheese if desired.  Makes 4 to 6 servings.