Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the linguini pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Remember to reserve 1 cup of the pasta water before draining the linguini in a colander.

In a large sauté pan, heat about 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for 5–8 minutes, stirring occasionally, until the onions are soft and translucent.

Stir in the crushed garlic and continue cooking for another 2–3 minutes, until fragrant. Keep an eye on the garlic to prevent it from browning.

Add the drained cannellini beans, thawed spinach, and diced tomatoes to the sauté pan. Pour in the chicken stock, stirring well to combine. Cover the pan and simmer over medium-low heat for about 15 minutes.

Once the linguini is cooked, transfer it directly from the colander to the sauté pan. Toss gently to combine, adding reserved pasta water to achieve desired consistency.

Remove the pan from heat and serve the pasta immediately. Top with freshly grated Romano cheese.