Cipollini onions with greens and pasta

Add a whole sliced cipollini onion to a skillet with some warm olive oil and let it all sit at low heat, stirring now and then, until they get tender. Add some salt and a little pepper and let it sit and cook. When I caramelize onions, I try to do something else at the same time, otherwise I am constantly lording over them. As they say, a watched onion never caramelizes. Anyway, once they get brown and sweet, add whatever greens are around (I used beet greens and spinach this evening). Keep the proportion so that the onions outweigh the greens. Add a little broth to help deglaze the pan and steam the greens. Boil up some whole wheat pasta until just tender. Keep a little of the water on reserve before you drain it so you have a little starchy moisture in case the dish is dry. Toss the drained pasta in with the onion and greens, and add a little of the pasta water, if needed. I ate it just like that with some roasted delicata squash, but it would be really good with toasted pine nuts added to the top as well.