Spinach Pasta With Tomato And Basil

3 Tbsp Olive Oil
5 garlic cloves, minced
1 medium onion, diced
salt and pepper to taste
1 can (14 oz size) navy beans, drained
5 medium size fresh ripe tomatoes, chopped
1/4 cup chopped fresh basil
1 lb. fresh baby spinach
1 lb. box whole wheat spaghetti pasta, cooked as directed on box, and kept hot
Freshly grated Parmesan cheese for garnish

In a very large skillet over medium heat, pour the olive oil, add the onions, and saute just until the onion softens, then add the garlic and cook together 1 minute longer, stirring.
Add salt and pepper to taste, then stir in the navy beans and tomatoes and lower heat, simmering for 5 minutes.
(Make sure you have the pasta started now so it's cooked and hot when the spinach mixture is done.)
Add to the skillet the basil and fresh spinach and toss, cooking until the spinach wilts and the mixture is hot.
When the spinach is wilted, add the hot drained pasta, and toss to combine.
Serve hot.
Grate Parmesan cheese on top of each serving for more flavor.
Serves 4.