Cook rigatoni pasta according to package instructions in salted boiling water until al dente. Reserve some pasta water before draining.

In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant.

Add kale and spinach to the pan. Cook until wilted and tender.

Stir in cooked and drained butter beans.

Add cream cheese to the pan, and slowly incorporate reserved pasta water to create a creamy sauce.

Add Parmesan cheese, fresh basil, and a squeeze of lemon juice. Stir until the cheese is melted and the sauce is well combined.

Season with salt and pepper to taste.

Add the cooked rigatoni to the pan, tossing to coat the pasta evenly in the creamy sauce.

Serve the creamy bean pasta hot, garnished with additional Parmesan and fresh basil.

Enjoy your delicious and nutritious bean pasta with kale and spinach!