Pasta With Spinach, Lemon, and Basil

Ingredients

1 pound uncooked orecchiette, or spiral pasta
2 tablespoons extravirgin olive oil
6 garlic cloves, minced
3/4 cup chopped sun-dried tomatoes, packed without oil
1/4 teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 1/4 cup fresh basil leaves, coarsely chopped (about 1 [1-ounce] package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1/4 cup veggie broth
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated Parmesan cheese

Directions
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, broth and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.