Bring water to boil in a saucepan for the pasta.
Meanwhile, heat 1 tbsp olive oil in a skillet and add spinach, sautéing until wilted. Add the sun-dried tomatoes and garlic to the skillet and cook for a few minutes, until heated.
Cook pasta for approximately 9 minutes. When draining, reserve 1 cup of the pasta water.
Put pasta back into the saucepan, add in heavy cream, goat cheese and the reserved pasta water. Add in spinach and sun-dried tomatoes.
Add the pasta water until goat cheese is thoroughly melted. Bring back to a simmer until the pasta is fully cooked (about 2 minutes) and the sauce thickens.
Top with red pepper flakes, goat cheese crumbles or bacon, if desired.
