INGREDIENTS
1
14- ounce can Cannellini beans
2 cloves
Garlic
1
Lemon
2 tbsp
Rosemary, fresh
1
10- ounce box Spinach, frozen whole-leaf
1 lb
Penne, whole grain
1
Kosher salt and freshly ground black pepper
1 tsp
Red pepper flakes
1/4 cup
Olive oil
1/4 cup
Parmigiano-reggiano, grated