1 pound whole wheat spaghetti
2 tablespoons olive oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 bunch or small head of cooking greens (such as escarole, Swiss chard or kale), washed and roughly chopped (about 5 cups)
1 (15- to 19-ounce) can cannellini beans, drained and rinsed
Salt and ground black pepper
Zest and juice of half a lemon
1 cup basil leaves, chopped
Shaved Parmesan cheese, to garnish (optional)
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