Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add the pasta and cook according to package instructions, about 7-10 minutes. Drain and set aside.

Mince the garlic. In a large skillet, heat olive oil and butter over medium-low heat. Add minced garlic and sauté for about 1 minute. Do not brown the garlic.

Add halved tomatoes, salt, pepper, and dried basil to the skillet. Sauté for about 5-7 minutes until the tomatoes burst and release their juices.

Stir in baby spinach and sauté for approximately 2 minutes until wilted.

Rinse and drain the cannellini beans, then fold them into the skillet. Cook over low heat for about 3 minutes.

Add the drained pasta to the skillet, tossing gently to combine all ingredients. Allow to absorb the flavors for about 1 minute.

Remove from heat and serve, sprinkling with shredded parmesan cheese.