Boil pasta in salted water until al dente. Reserve ½ cup of pasta water. Drain pasta.
In a pre-heated large sauté pan, pour oil from bottle of sundried tomatoes and allow oil to warm.
Add pasta in batches – a few handfuls at a time. Allow pasta to slightly brown on one side.
Begin to add spinach, a handful at a time. Stir until wilted and then add another handful.
Add sundried tomatoes and pine nuts and cook for 4-5 minutes, or until well blended and warmed through. Add the herbs and cook for another 2-3 minutes.
Place pasta into serving dish or individual bowls and top with goat cheese. Garnish with parmesan.