Creamy sun-dried tomato and spinach penne

• 340 g penne pasta
• 30 ml olive oil
• 120 ml sun-dried tomatoes, chopped
• 710 ml fresh baby spinach
• 3 cloves garlic, minced
• 240 ml heavy cream
• 120 ml grated Parmesan cheese, plus extra for garnish
• 2 ml red pepper flakes
• Salt and black pepper to taste

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sun-dried tomatoes and garlic, sautéing for 1-2 minutes until fragrant.
3. Add the baby spinach to the skillet and cook until just wilted.
4. Pour in the heavy cream and red pepper flakes. Bring to a gentle simmer for 3 minutes until slightly thickened.
5. Stir in the Parmesan cheese until melted and smooth.
6. Add the cooked penne to the skillet. Toss well to coat the pasta in the sauce, adding a splash of reserved pasta water if needed to reach desired consistency.
7. Season with salt and pepper to taste.

Serve hot in bowls topped with a generous sprinkle of extra Parmesan cheese and a crack of fresh black pepper. Pairs well with a side of garlic bread or a crisp green salad.