Penne with White Beans and Spinach

• 8 ounces, weight Dry Penne Pasta
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 can Cannellini Beans (15 Oz), Drained And Rinsed
• 1/4 cups Sun-dried Tomatoes, Chopped
• 3 cups Raw Baby Spinach
• 1 Tablespoon Lemon Zest
• 2 whole Lemons, Juiced
• 1 teaspoon Salt
• 1/4 teaspoons Cayenne Pepper
• 1/4 cups Freshly Grated Parmesan Cheese (or More To Taste)

1. Cook the pasta according to package directions in boiling salted water.
2. When cooked, drain the pasta and reserve one half cup of cooking liquid.
3. Set both the pasta and the water aside.
4. In a large skillet or Dutch oven, heat the olive oil.
5. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!).
6. Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts.
7. Once spinach wilts, add the lemon zest, juice, salt, cayenne and cheese and toss well.
8. Add some of the cooking water if the mixture seems dry.
9. Once everything is heated through, serve!

penne pasta, olive oil, garlic, beans, tomatoes, spinach, lemon zest, lemons, salt, cayenne pepper, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/penne-with-white-beans-and-spinach/ (may not work)