Tuscan White Bean Pasta

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the sauce base
   While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for another 2 minutes.
3. Add beans and create cream sauce
   Add the drained cannellini beans to the skillet. Using a potato masher or the back of a wooden spoon, lightly mash about half of the beans to create a creamier texture. Pour in the broth and bring to a simmer for 5 minutes.
4. Finish the sauce
   Reduce heat to medium-low and stir in the heavy cream. Let it simmer gently for 3-4 minutes until slightly thickened. Add the chopped rosemary and season with salt and pepper to taste.
5. Combine pasta and sauce
   Add the drained pasta to the skillet with the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Add spinach and cheese
   Stir in the fresh spinach and cook until just wilted, about 2 minutes. Add the Parmesan cheese and lemon juice, stirring until the cheese is melted and everything is well combined.
7. Serve
   Remove from heat and let rest for 2 minutes. Serve in warm bowls garnished with fresh basil, additional Parmesan cheese, and a drizzle of olive oil if desired.