In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on package.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook 30 to 60 seconds, stirring constantly. Stir in tomatoes, beans, water and pepper. Bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes or until slightly thickened.
Add spinach; cook and stir 20 to 30 seconds or until spinach is wilted but still bright green.
Drain fettuccine; return to Dutch oven. Add sauce; toss to combine. Sprinkle with cheese.