Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water, and keep warm.

In a small bowl combine the sour cream and ricotta cheese. Set aside.

Heat the olive oil in a large skillet over medium heat. Add in the garlic and sun-dried tomatoes. Cook for 2 minutes.

Turn the heat to low and add the tomatoes. Stir well.

Whisk the ricotta mixture into the mixture in the skillet. Once it has been incorporated raise the heat to medium high and allow to simmer for 5 minutes.

Sprinkle in the salt, pepper , and Italian seasonings then add in the baby spinach. Allow the spinach to wilt, about 3 minutes.

Add the pasta to the skillet and toss to coat. Add in pasta water to thin out the mixture to desired consistency.

Serve with Parmesan cheese.