Step 1

Bring a pot of generously salted water to a boil.

Step 2

Cook the pasta about 1 minute less than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.

Step 3

In the same pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,

Step 4

Pour in the wine and bring to a simmer. Let the liquid reduce thickened.

Step 5

Add the tomatoes and cook for 1 to 2 minutes, just enough time to warm them through without letting them soften.

Step 6

Add the spinach, a big handful at a time, and stir just until it wilts before adding more, about 2 minutes.

Step 7

Stir in the cooked pasta with the reserved pasta water. Increase the heat to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.

Step 8

Decrease the heat to medium. Add the beans and lemon juice and cook for another minute to warm through.

Step 9

Remove from the heat and finish with the butter, stirring until melted.

Step 10

Serve right away, garnished with chopped parsley and grated Parmesan.