Pasta With White Beans, Greens, And Lemon

• 1 pound uncooked orecchiette ("little ears" pasta)
• 2 tablespoons extravirgin olive oil
• Cooking spray
• 3 garlic cloves, minced
• 3/4 cup chopped sun-dried tomatoes, packed without oil
• 1/4 teaspoon crushed red pepper
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 3 cups trimmed arugula or baby spinach
• 1 cup fresh basil leaves, coarsely chopped (about 1 1-ounce package)
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 5 tablespoons pine nuts, toasted
• 1/4 cup (1 ounce) grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; saute 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.

orecchiette, extravirgin olive oil, cooking spray, garlic, tomatoes, red pepper, cannellini beans, trimmed arugula, fresh basil, lemon rind, lemon juice, kosher salt, pine nuts, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-with-white-beans-greens-lemon (may not work)