Start salted water boiling for the pasta, and mince the garlic. Cook the pasta al dente according to package directions, then drain.
While the pasta is cooking, heat olive oil in a large skillet over medium heat until shimmering, then swirl to coat the pan. Add the garlic and saute briefly, then stir in the tomatoes and spices and continue to saute for another six minutes, stirring occasionally.
While tomatoes are cooking, rinse and drain the beans.
Gradually stir the spinach into the tomatoes until it begins to wilt, then stir in the beans. Cook over medium heat for another two minutes, until beans are heated through.
Reduce heat under the skillet to medium-low, then stir in Parmesan until the cheese is melted.
Gently stir in the cooked pasta until well combined. Taste and add a little additional sea salt, as needed.
Serve topped with additional Parmesan, if desired.
If you don’t have Cannellini beans on hand, substitute Great Northern or another white bean in this recipe. I used petite diced tomatoes from the back of my pantry, but regular diced tomatoes will also work fine.
Bowties & Beans Pasta from Mashup Mom: https://www.mashupmom.com/bowties-beans-pasta-with-spinach-tomatoes/