Bring a large pot of salted water to a boil. Add uncooked pasta and cook according to package instructions until al dente, about 8-12 minutes. Reserve a cup of pasta water, drain the rest, and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in 1 tablespoon of flour, cooking until the mixture turns light golden.

Whisk in 1/2 cup of dry white wine or chicken broth, 1 tablespoon of Dijon mustard, and juice of 1/2 lemon. Allow to reduce by half, about 3-5 minutes.

Stir in 1 cup of sun-dried tomatoes and 1 cup of heavy cream. Let bubble gently for around 5 minutes until the sauce thickens.

Add 1 cup of fresh baby spinach, stirring until it wilts (1-2 minutes). Mix in 1/2 cup Parmesan cheese until creamy.

Fold in the drained pasta. If too thick, add reserved pasta water to reach desired consistency. Season with salt and pepper to taste.

Plate the creamy pasta and serve immediately. Garnish with additional Parmesan and black pepper if desired.