In a large skillet over medium heat, brown the ground beef for about 5-7 minutes, breaking it apart until brown and no longer pink. Drain excess fat if necessary and set aside.

In the same skillet, sauté minced garlic and chopped sun-dried tomatoes for 2-3 minutes until fragrant.

Return the browned beef to the skillet and stir in the pasta and beef broth. Bring to a boil.

Cover and reduce heat, simmer for 10-12 minutes until pasta is al dente, stirring occasionally.

Stir in fresh spinach and cook until wilted, then add heavy cream and mix well.

Remove from heat, sprinkle with Parmesan cheese and serve hot, garnished with additional cheese and herbs if desired.