Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, roughly chop the spinach. Thinly slice the basil. Zest, then juice the lemon. Peel, then mince or grate the garlic. Drain and rinse the beans.

Add tomatoes, 1/4 tsp lemon zest and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until tomatoes burst, 12-15 min.

While tomatoes roast, add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain. Return pasta to the same pot, off heat. Set aside.

While the rigatoni cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the onions, garlic and 1/2 tsp lemon zest (dbl for 4 ppl). Cook, stirring occasionally, until onions softens, 3-4 min. Remove the pan from the heat, then add half the basil and 2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper.

Add reserved pasta water, beans, sun-dried tomato pesto, spinach and onion mixture to the pot with the rigatoni. Toss to coat, until spinach wilts, 1-2 min. Season with salt and pepper.

Divide the pasta between plates. Top with the roasted tomatoes. Sprinkle Parmesan and remaining basil over top. Sprinkle with chili flakes if desired.