Easy One Pot Calamata Kissed Greens Pasta

12 oz rotini or fusilli pasta
1/4 cup olive oil
1 medium sweet onion, diced
1 red bell pepper, diced
1 can (15 oz) garbanzo beans, drained
1 1/2 lb medium shrimp, peeled, cleaned, cut in half lengthwise
2 garlic cloves, grated
1/2 cup reserved pasta cooking water
1 tsp dried oregano
4 cups mixed fresh greens (combination mixed lettuce and spinach works well)
1 jarred spicy banana pepper, cut up into little pieces
6 pitted calamata olives, chopped slightly
1/2 cup chopped green onion tops or chives

Cook pasta in a big pot filled with salted water according to package directions; drain through sieve or colander, collecting the water for use later. Set aside.

In same big pot, add oil, onion, bell pepper, and garbanzo beans; put over medium heat and cook, stirring, until the vegetables soften and onions get light golden in color. Taste and sprinkle with kosher salt and pepper as needed.

Add the shrimp to the pot, stirring and cooking quickly just until the shrimp turns pink.
Immediately add the garlic to the pot, stir, then add 1/2 cup reserved pasta cooking water, and stir, bringing up the browned bits from the bottom of the pot.

Add the remaining ingredients, including the cooked pasta, and toss well to combine.

Remove from heat, taste and add more salt and pepper if needed.

Serve warm in big pasta bowls. Serves 4 to 6.