Spinach Pasta With Veggies and White Beans

I came up with this simple veggie pasta that is different from the typical spaghetti and tomato sauce. The white beans make it nice and creamy and fresh lemon adds a bright flavor.

1/3 package spinach spaghetti
1 can cannelloni beans, drained & rinsed
1 can water packed artichoke hearts, drained & rinsed
1/4 cup strips red pepper
1/4 cup broccoli florets
1 half red onion sliced in thin half moons
1-2 cloves chopped garlic
1/2 small zucchini sliced in half moons
1 small tomato chopped
Juice of one lemon
1/2 tbsp good olive oil
1/2 tbsp earth balance
Big pinch of each of dried: Italian herb mix, sage, red pepper flakes, thyme
Lots of fresh ground black pepper
Good dash of salt
(I like to eyeball my seasonings, and I usually go for more instead of less!)

In large pot boil lots of water for spaghetti, salt liberally and add pasta. Cook until al dente, drain & set aside. Warm oil and margarine in the same pot you used to boil pasta over med-high heat. Add onions and garlic and cook until slightly softened and fragrant. Add all the seasonings, beans and all the veggies. Cook on med-high for 6-9 minutes until veggies are cooked and slightly browned in places. Add lemon juice and pasta and stir together until beans start to make it all creamy and everything is nice and hot.