You can choose to either soak and cook dried cannellini beans or use canned beans. If you use canned beans, rinse them before adding to the pasta. I cooked the dried beans with a mirepoix; carrots, onions and celery, until tender.

Peel and slice the garlic. Add 1 TBSP of olive oil to a large skillet. When the skillet is hot, add the garlic and saute briefly over medium heat until light golden. Add the spinach. Continue to stir until wilted. Remove from heat.

Cook the bow tie pasta or pasta of your choice until the consistency and texture that you prefer. Drain, reserving ½ cup of pasta water, and return to pot.

Add the sautéed spinach and garlic and cannellini beans to the pasta. Fold all of the ingredients together. Add the lemon juice, lemon zest, salt to taste, red pepper flakes and 1 remaining tablespoon of olive oil. Add the reserved pasta water. Heat over low to medium heat until warm. Serve on small plates as a side or larger plates as an entree. Sprinkle parmesan cheese on top of each serving.