1-Creating sun dried tomato pasta starts with gathering your ingredients for a smooth process. Begin by cooking 12 oz of whole wheat penne pasta al dente, reserving 1 cup of the pasta water as you drain it. This step ensures the pasta has the right texture and provides liquid to adjust your sauce later.

2-In a pan, heat 1 tablespoon of olive oil over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, which takes just a minute or two. Then, stir in 4 oz of sun-dried tomatoes packed in oil to release their flavors.

3-Next, melt 4 oz of cream cheese into the mixture, using 3/4 cup of the reserved pasta water to help it blend smoothly. Once that’s creamy, add 2 oz of grated Parmesan cheese and 2 cups of loosely packed baby spinach, stirring until the cheese melts and the spinach wilts. For added zest, include optional elements like 1/4 teaspoon of crushed red pepper flakes or fresh basil.

4-Toss the cooked pasta into the sauce, coating it well and adding more reserved pasta water if needed for the perfect consistency.

5>Gathering and Prepping Ingredients: First, gather all ingredients and prepare them as needed. Chop the sun-dried tomatoes if they’re large, and mince the garlic fresh for the best taste. Using whole wheat penne helps the sauce cling nicely, as per our preparation tips.

6-Cook the pasta in boiling salted water according to the package instructions. While that’s happening, start on the sauce to keep things efficient. Prefer oil-packed sun-dried tomatoes for their softness and flavor, which enhances the overall dish.

7-Cooking and Combining Steps: In the pan, after sautéing garlic, add the sun-dried tomatoes and let them warm through. Then, incorporate the cream cheese and reserved water to create a silky base. Stir in the Parmesan and spinach until everything is well mixed.

8-Combine the pasta with the sauce, adjusting with extra water as necessary. For variations, add fresh herbs like basil to make it sun dried tomato pasta with fresh herbs. Serve right away for the best results.