Creamy Tuscan White Bean Pasta

adapted from How Sweet It Is
serves 4

2 cups whole wheat shells or other pasta
1/4 cup chopped pancetta
1/2 onion, chopped
3 garlic cloves, minced
4 cups fresh spinach
1 roasted red pepper, chopped
1/4 cup sliced sun-dried tomatoes
5-6 artichoke hearts, chopped (about 1/3 cup)
1 can white beans (I used Great Northern)
2 tsp dried basil
1 TB butter
1 TB flour
1 (15 oz) can skim evaporated milk
1/2 cup low-fat milk
3 TB Parmesan cheese
salt and pepper to taste

Boil water and prepare pasta according to package directions.
Heat large skillet over med-high heat. Add pancetta and cook until crispy and fat is rendered; remove and drain on a paper towel. Reduce heat to med-low and add onion, stirring to coat. Cook 3-5 min or until softened. Add garlic and spinach and stir until spinach is wilted. Add in peppers, tomatoes, artichoke hearts, beans, and basil, stirring to mix. If pasta is done, add it as well. Reduce heat to low and stir every few minutes while you make the sauce.
Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milks, allow to come to full boil while stirring continuously. Reduce to simmer and stir another 5 to 7 min until it thickens a bit. Reduce to low and add Parmesan cheese. Taste and season with salt and pepper.
Pour cream sauce into skillet with vegetables, pasta and beans, then add in bacon. Stir to mix, then transfer to a large serving dish. Enjoy!