Bring a large pot of salted water to a boil over high heat. Add the pasta to the water and cook to al dente according to package directions. Before draining the cooked pasta, reserve about 1/4 cup of the cooking water from the pot. Drain the cooked pasta well and reserve.
While the pasta is cooking, place a large high-sided skillet over moderate heat with the olive oil. Add the shallot and garlic to the skillet and cook until tender and aromatic, about 2 minutes. Add the greens and beans to the skillet along with the reserved 1/4 cup of pasta cooking water, season with salt and pepper and place a lid on the skillet. Cook the greens, stirring occasionally, until wilted and heated through, about 5 minutes.
When the pasta and greens are both ready, toss them together along with the lemon zest, lemon juice, and basil. Serve the pasta garnished with shaved parmesan cheese, if desired.
Recipe courtesy of Patrick Decker