A delightful pasta dish combining penne with a hearty tomato and white bean sauce, topped with fresh spinach and cheese.
Cook the penne pasta in a large pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent sticking.
While the pasta cooks, heat olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding garlic.
Add minced garlic to the saucepan and sauté until fragrant.
Avoid browning the garlic to prevent a bitter taste.
Stir in the diced tomatoes and cannellini beans, and bring to a simmer.
Use a wooden spoon to gently mix without breaking the beans.
Add the fresh spinach to the saucepan and cook until wilted.
Add the spinach in batches if needed to fit in the pan.
Drain the cooked pasta and combine it with the tomato and bean mixture.
Mix thoroughly to coat the pasta evenly with the sauce.
Serve the pasta topped with grated parmesan cheese.
Serve immediately for the best flavor and texture.
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