Eating PRO on the go: Pasta with spinach and Halibut

This is a quick and easy one - and you definitely don't need the halibut to go with it, but fish is cheap and local here, so we've been taking advantage of it. We also had some parsnips on the side, just because they taste good. This was the night we discovered that the oven doesn't work without smoking the place out, which made things a little interesting. Should have just pan-fried the fish. But how were we to know, I guess. Anyway, the pasta and spinach and ricotta mixture tastes really good on its own, but the halibut was darn good too.

Pasta with spinach and ricotta
Served four hungry skiers

1 12-oz box of whole wheat ziti
1 box of frozen spinach (1lb?)
1/2 bunch of swiss chard (leftover from lentil soup)
1/2 bunch of collard greens (leftover from lentil soup)
lowfat ricotta cheese
1 onion
1 clove garlic
olive oil
1.5lb halibut

Get a pot of water boiling. Meanwhile, cook the onion until its sweated. Add the spinach and cook until its thawed. Add the collards and cook until they're close to wilted. Add the chard, and cook until its wilted.

Once the water is boiling, cook the pasta. Follow the directions on the box.

For the fish, we broiled it until it was flaky when we poked at it, and the room smelled too much like smoke to stand it any more.