Pasta: Cook the pasta according to package directions. When pasta is almost done, still a little firm, scoop a cup of pasta water, then drain pasta.
Vegetables: Meanwhile, in a large skillet over medium heat, add the olive oil. In about 2 minutes add anchovies and capers, cook 5 minutes, stirring occasionally to break up anchovies. Add garlic and red chile flakes, cook 2 minutes, stirring so that garlic does not burn. Add lemon zest, greens and ½ cup pasta water. As they cook, the greens will shrink. Stir to combine ingredients. Remove garlic cloves. Add cooked pasta. Stir to mix together. Squeeze lemon juice over top. Sprinkle pine nuts.
Think of this as pasta with greens. Swiss chard, spinach, kale, mustard or collard greens all work. Some can be tougher than others so may take a little longer to cook.