1-Start by cooking 12 oz of whole wheat penne pasta according to package instructions until al dente, and remember to reserve 1 cup of pasta water before draining. In a pan, sauté 4 cloves of minced garlic and 4 oz of oil-packed sun-dried tomatoes in 1 tablespoon of olive oil over low heat for about 2 minutes to build a flavorful base. Once that’s done, add 4 oz of cream cheese and 3/4 cup of the reserved pasta water, stirring until the cream cheese melts into a creamy sauce.

2-Next, stir in 2 oz of grated Parmesan cheese and 2 cups of loosely packed baby spinach, cooking until the cheese melts and the spinach wilts slightly for a fresh, vibrant touch. Toss the drained pasta into the sauce until it’s evenly coated, adding more reserved pasta water if needed to get the consistency just right. Finally, serve it up optionally garnished with extra Parmesan and 1/4 teaspoon of crushed red pepper flakes for a bit of heat.