Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. When done, reserve a cup of pasta water, then drain the spaghetti and set it aside in a colander while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2-3 cloves of minced garlic and sauté for about 1 minute, stirring constantly until fragrant and just golden.

Stir in 4 cups of fresh spinach and 1 cup of chopped sun-dried tomatoes into the skillet with the sautéed garlic. Cook for approximately 2-3 minutes, stirring frequently, until the spinach has wilted down.

Lower the heat to medium-low, then pour in 1 cup of heavy cream, stirring well to combine it with the sautéed vegetables. Allow the cream to heat for about 2-3 minutes, stirring occasionally, until the mixture begins to thicken slightly.

Add 1 cup of grated Parmesan cheese, a pinch of red pepper flakes, and salt and pepper to taste into the sauce. Stir continuously for another 2 minutes until the cheese has melted.

Add the drained spaghetti directly into the skillet with the sauce, tossing gently to coat the pasta evenly. If the sauce seems too thick, gradually add in a splash of reserved pasta water.

Once combined, let the dish sit for about a minute off the heat to allow the flavors to meld. Garnish with fresh basil or extra Parmesan cheese and serve warm.