Bring a large pot of water to a boil. Once the water is boiling, add 2 tablespoons of kosher salt and the pasta. Set timer to cook for 1 minute less than package directions.
While the pasta is cooking, heat 2 tablespoons of oil over medium heat in a large nonstick saute pan. Add in garlic, a pinch of salt, red pepper flakes, and halved tomatoes. Saute for 2-3 minutes until the garlic begins to just toast.
Add in the dry white wine and allow to simmer until the alcohol has been reduced by half.
Once the wine has been reduced, turn the heat down to medium, add the beans to the skillet and toss well to season. Simmer just until the beans are warm.
At this point, the pasta should be cooked. Drain the pasta, reserving ½ cup of the cooking liquid.
Add the cooked pasta, ½ cup reserved cooking liquid, and the spinach to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.
Remove the skillet from the heat. Add in the juice of the fresh lemon and the remaining olive oil. Toss to coat.
Serve the pasta warm with Parmesan Cheese if desired.
Pasta: Feel free to use white pasta or gluten-free pasta in place of the whole wheat pasta. I do recommend spaghetti noodles as the pasta and vegetable ratio is perfect in each bite.Olive Oil: Be sure to use quality extra virgin olive oil for optimum flavor in this white bean pasta.Wine: For the wine, use a dry white wine like Chardonnay or Pinot Grigio. If you don't care for cooking with wine, use chicken stock/broth in place of the wine if desired. Storage: Store leftover pasta in a sealed container for up to 4 days. Add a splash of vegetable stock or water before reheating so that the pasta does not dry out.