AGNELETTI WITH SAUSAGE AND GREENS

1 pound agneletti
Olive oil
1/4 pound Italian or spicy sausage, crumbled
4 cloves garlic, minced
Four big handfuls of seasonal greens like baby spinach or arugula
1/2 cup grated Parmesan cheese
Cook the pasta in salted water until al dente. Drain and set aside.
In the same big pot you cooked the pasta in, heat a little olive oil and add the crumbled sausage and garlic. Cook over medium heat until the sausage is cooked through.
Add the greens and cook until barely wilted, then add the pasta and cheese and stir until all is combined and gooey - about two minutes. Serve with extra cheese.