3/4 lb dry penne pasta
1 Tbsp olive oil
2 garlic cloves, minced
1/4 cup sundried tomatoes, chopped
1 can cannellini beans, drained and rinsed
3 cups baby spinach
zest of one lemon
juice of two lemons
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup freshly grated Parmesan cheese (or more to taste)
Cook the pasta according to package directions in boiling salted water. When cooked, drain and reserve one half cup of cooking liquid. Set aside.
In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry.