Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping)
Plum tomatoes, seeded and diced
Freshly ground black pepper
Grated Parmesan cheese
Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.
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