1In a large skillet or pot, add the pasta, beans (with juice from the can), olive oil, and garlic; season with salt and pepper.
2Place over medium heat and cook, stirring frequently, for a minute or two just to coat the pasta and slightly cook the garlic.
3Add the broth and cook, stirring very frequently, until pasta is cooked through and liquid is absorbed, about 10-12 minutes.
4Reduce heat to low and stir in all remaining ingredients (lemon zest, lemon juice, spinach, half and half or cream, Calabrian chili paste or red pepper flakes, and Parmesan cheese).
5Let simmer for another minute until everything is combined.
6Season to taste with salt and pepper and serve with more parmesan cheese.
Ingredients
1 lb ditalini pasta
1 (15.5oz) can cannellini beans
1 tbsp olive oil
3 cloves garlic, grated or minced
4 cups chicken or vegetable broth
1 lemon, zested and juiced
2 cups finely chopped spinach
0.5 cup half and half
1 tbsp Calabrian chili paste
1 tsp red pepper flakes
0.25 cup parmesan cheese
salt and pepper
Equipment
large skillet or pot
Tips
Stir frequently so the pasta doesn't stick to the bottom.