Cook the pasta in well-salted water until just tender. Reserve one cup of pasta water, then drain. Meanwhile, warm olive oil in a wide pan. Add garlic and cook briefly until fragrant. Stir in the beans, broth, cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for a few minutes until the sauce begins to thicken.

Add spinach and sun-dried tomatoes. Once the spinach wilts, fold in the cooked pasta. Add a splash of pasta water if the sauce needs loosening. Taste and season with salt and pepper. The beans make the dish hearty, while the creamy sauce coats every bite.