White Bean, Spinach and Sun Dried Tomato Pasta

Cook pasta according to package directions.

While pasta is cooking, heat olive oil in a medium skillet over medium heat. Add garlic, cook for 1 minute.

Add beans, sundried tomatoes, wine and cayenne pepper. Bring to a simmer then cook until wine has reduced, about 3-5 minutes.

When wine has reduced, add spinach to the pan. Once spinach has wilted, add lemon juice. Season with a pinch of salt and a few grinds of pepper (to taste).

When pasta has finished cooking, drain it and add it to the pan. Toss everything together. Transfer to a pasta bowl or plate and top with lemon zest and Parmesan cheese.

Note: To make this for two people, increase the pasta to two servings and use an additional 1-2 tablespoons of wine. You can also increase the sundried tomatoes and spinach slightly, if desired.

This recipe was inspired by Eat, Live, Run.