Put pasta in boiling water that has been heavily salted. 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.
Add beans to the skillet and toss well to season. Simmer just until the beans are warm and then add the spinach to the pan.
At this point, the pasta should be cooked, drain reserving ½ cup fo the cooking liquid.
Add the cooked pasta, along with ½ cup reserved cooking liquid to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.
Remove pasta from heat. Top with remaining olive oil and the juice of the fresh lemon.
Serve the pasta warm with Parmesan Cheese if desired.
Feel free to use white pasta or gluten-free pasta in place of the whole wheat pasta. I do recommend spaghetti noodles for this spinach and tomato recipe, as the pasta and vegetable ratio is perfect in each bite.
If you are not vegan, top this pasta with freshly grated Parmesan cheese.
Be sure to use quality extra virgin olive oil for optimum flavor in this white bean pasta.
Feel free to omit red pepper flakes if you do not like spice–but the little bit called for in this Tuscan pasta makes the flavors pop.
For the wine, use a dry white wine like Chardonnay or Pinot Grigio. Or use stock in place of the wine if desired.