Pasta with Beans

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)
parmesan cheese

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.