Garlicky Spaghetti with Beans and Greens

I came across this recipe in the August 2009 issue of "Cooking Light" and it has become one of my new favorite pasta dishes!

8 ounces spaghetti

3/4 tsp kosher salt, divided

3 Tbsp extra virgin olive oil

2 Tbsp minced fresh garlic

1/2 tsp crushed red pepper

2 cups grape tomatoes, halved

1 (16 ounce) can cannellini beans, rinsed and drained

5 ounces arugula leaves

2 Tbsp fresh lemon juice

1/2 cup grated Parmesan

Cook pasta. Drain, reserving 1/2 cup pasta water. Place pasta in a small bowl. Add 1/4 tsp salt, tossing gently. Set aside and keep warm. (I also drizzle with a little olive oil to prevent stickiness).

Return pan to medium heat. Add oil, garlic, and pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in remaining 1/2 tsp salt, tomatoes, and beans; cook 2 minutes. Add pasta; cook 4 minutes, stirring frquently. Add reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately.