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Cook penne pasta according to package directions. Drain, saving ¼ pasta water and set aside.
Heat 1 tablespoon of olive oil in a large saucepan or skillet over medium heat.
Add minced garlic and chopped sun-dried tomatoes. Cook for 30 seconds to a minute, stirring constantly.
Add italian seasoning, red pepper flakes, salt and pepper. Stir to combine, then add kale and continue to saute for another 2-3 minutes.
Carefully add the broth and half and half to the saucepan, stir and let simmer for 2-3 minutes. Add parmesan cheese and stir for another minute or so, until the cheese melts.
Add drained pasta and pasta water, stirring well to coat the noodles. Optional: add more salt and pepper to taste.
Serve immediately with more parmesan and chopped fresh basil or parsley (optional). Enjoy!