Bring water to boil in a saucepan for the pasta.

Meanwhile, heat 1 TBSP olive oil in skillet and add spinach, sauteing until wilted. Add the sundried tomatoes to the skillet and cook for a few minutes, until heated.

Cook pasta for approximately 5 minutes. When draining, reserve about 1 cup of the pasta water.

Put pasta back into saucepan, add in goat cheese (I recommend cutting this into pieces first before adding), and a bit of pasta water. Add in spinach and sundried tomatoes.

Add water until goat cheese is thoroughly melted. Top with red pepper flakes or goat cheese crumbles if desired.