12–14 ounces Whole Wheat Pasta (I used our Angel Hair nests)
3 pints cherry or grape tomatoes, halved lengthwise
1/4 cup + 2 Tablespoons extra virgin olive oil
3 T. minced fresh garlic
1/4 t. crushed red pepper
2 t. kosher salt
1 onion, diced
1 15 oz. can of Cannellini Beans, drained and rinsed with water
4 handfuls of fresh baby spinach
Fresh basil, julienned
Fresh Parmesan, shaved or grated
Preheat oven to 325 degrees. Toss together tomatoes, crushed red pepper, 1/4 cup olive oil, 2 T. of the garlic, and 1 t. kosher salt in a 9 x 13 baking dish. Bake for approximately 45 minutes until tomatoes soften and release their juices. You can do this a few hours ahead of time. Just let them stand and room temperature until ready to make pasta.
Cook pasta according to package directions, save 1/4 cup of the cooking water, drain and set aside.
While pasta is cooking, heat 2 T. of oil over medium heat and saute onion until translucent, approx. 5-6 minutes. Add beans and garlic and cook for another 2 minutes.
Add pasta, tomato mixture, spinach and saved pasta cooking water to pan.