Boil al dente pasta in a sufficient amount of salted water (1 liter of water and a tablespoon of salt per 100 g of pasta), then rinse with cold water and strain.
Meanwhile, peel the garlic and cut into slices. Peel a squash, grate it and chop finely. The greens are washed and cut into strips.
Heat the oil in a pan, add the garlic and pepper and cook carefully so it doesn't burn.
When the pasta is ready, put it in a bowl, pour the sauce on top, mix well, then sprinkle with chopped greens and serve.