Greens and Pasta

1 tsp olive oil
2 cloves garlic, minced
2 cups greens (chard, Chinese cabbage)
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella

Sauté garlic and mushrooms in oil until soft. Add greens and cook until just wilted. Add ricotta cheese and heat over low flame until hot. Remove from heat. Stir in mozzarella cheese and serve over pasta.