1-First Steps: Mise en Place: First, bring a large pot of salted water to a boil and cook the 12 ounces of whole wheat penne pasta until al dente, reserving 1 cup of pasta water. While the water heats, drain the 4 ounces of oil-packed sun-dried tomatoes and have your 4 cloves of minced garlic ready. This initial setup ensures everything moves quickly, aligning with the total cook time of 10 minutes.

2-Cooking the Pasta: Once the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over low heat. Add the minced garlic and sun-dried tomatoes, sautéing for 2 minutes while stirring to release their flavors. This step is crucial for building the base of the sauce without needing to soak the tomatoes.

3-Building the Sauce: Next, add 4 ounces of cream cheese and 3/4 cup of the reserved pasta water to the skillet, stirring until the cream cheese melts into a creamy mixture. Incorporate 2 ounces of grated Parmesan cheese and 2 cups of baby spinach, whisking until the cheese blends in and the spinach wilts slightly. This creates a rich sauce that coats the pasta perfectly, adjusted with extra pasta water if needed.

4-Finishing and Serving: Toss the drained pasta into the sauce for even coating, and add optional crushed red pepper flakes for a spicy kick. Serve immediately with extra Parmesan on top. For variations, check out tips on adding greens like in our related recipes. Overall, this method takes just 15 minutes, making it ideal for busy parents and working professionals.