Bring a large pot of salted water to a boil. Add the uncooked pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving about 1 cup of the cooking water.

In a large skillet, melt the butter over medium heat. Stir in the flour until smooth. Add the minced garlic and cook for about 30 seconds until fragrant.

Whisk in the dry white wine (or chicken broth), followed by Dijon mustard and lemon juice. Add the Italian seasoning and let it simmer for 3-5 minutes until reduced by half.

Add the sun-dried tomatoes and heavy whipping cream to the skillet. Stir well and let simmer for an additional 5 minutes until creamy and bubbling.

Stir in the Parmesan cheese until melted and creamy, then add the fresh baby spinach, gently folding it until wilted (about 1-2 minutes).

Combine the drained pasta with the sauce, toss until evenly coated. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.