6 ounces (dry) multigrain pasta (I used bowtie)
2 cups cherry tomatoes, halved
1/4 c EVOO
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp minced garlic (about 3 cloves)
1/4-1/2 tsp crushed red pepper
1 15 oz can cannellini beans, rinsed and drained (I drained but did not rinse - also I used Gr. N. Beans which I think were the wrong ones but it tasted great)
6 cups fresh baby spinach leaves
1 cup chopped fresh basil
1 tsp lemon juice
1/4 c pine nuts (I omitted these)
Preheat oven to 400. Cook pasta according to package directions, drain, return to warm pan and cover and keep warm. Meanwhile, place tomatoes in a baking dish and drizzle with 2 tsp EVOO, salt and pepper, toss to coat evenly. Bake about 10 minutes or until tender.
Meanwhile, in a medium skillet, heat the remaining EVOO and cook garlic and red pepper just until fragrant. Add beans and cook until warm throughout.
Place tomatoes in a large serving bowl. Add pasta, spinach and basil, and sprinkle with lemon juice. Toss to combine. Top individual servings with pine nuts and parmesan cheese.