Let's cook.
Cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for 2-3 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
Add the fresh spinach to the skillet, stirring until it wilts, about 2-3 minutes.
Add the drained pasta to the skillet with the sauce. Toss to coat evenly.
If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
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