Creamy Sun-Dried Tomato Pasta with Fresh Spinach

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.