Dinner is served!

1 pound whole grain penne
1/4 cup olive oil (plus additional to garnish)
2 cloves garlic (peeled, minced)
1 teaspoon crushed red pepper flakes
2 tablespoons fresh rosemary (chopped)
1 14- ounce can cannellini beans (drained, rinsed)
1 lemon (zested, 1/2 juiced)
1 10- ounce box frozen whole-leaf spinach (thawed)
1/4 cup Parmigiano-Reggiano (grated, to garnish)
Kosher salt and freshly ground black pepper (to taste)

Bring a large pot of salted water to a boil. Add the penne and cook 2 minutes less than the package instructions or until al dente.
Meanwhile, heat a large saute pan over medium-high heat and add olive oil. Add the garlic, chili flakes and rosemary and allow to cook for 1 minute. Wring the excess liquid out of the spinach and add to the saute pan. Add the beans to the pan, stir to combine and cook until warmed through. Remove half of the beans to a bowl. to the saute pan, add 1/3 cup of the reserved pasta water and mash up the beans to create a sauce (TK CK SAID MAY NEED TO PUREE) leaving some texture. Add additional pasta water if necessary. Return the whole beans to the pan and season with salt and pepper.
Drain the pasta and add to the saute pan with spinach and stir to combine until warmed through. Add lemon zest and juice and toss to combine, adding additional reserved pasta water if necessary.
Remove to a platter, garnish with Parmigiano-Reggiano and a drizzle of olive oil and serve.