Cook the pasta following the package directions until al dente, firm but tender. Drain well.
Meanwhile, heat the olive oil in a medium-size nonstick skillet over very low heat. Add the garlic, and sauté until golden for about 2 to 3 minutes, being careful not to let the garlic overbrown. Add the spinach, then sauté, stirring frequently, for about 4 minutes or until the spinach is wilted. Add the cannellini beans, pink beans, grated Parmesan cheese, salt and red-pepper flakes, and cook for another 5 minutes to blend flavors.
Toss the bean mixture with the hot cooked pasta in a large serving bowl. Pass extra grated Parmesan cheese if you wish. Makes 6 servings.