Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add fresh spinach and chopped sun-dried tomatoes to the skillet. Cook until spinach wilts, about 2-3 minutes.

Pour in heavy cream and reduce heat to low. Simmer gently for about 2-3 minutes.

Stir in grated Parmesan, red pepper flakes, salt, and pepper. Cook until the cheese melts and sauce thickens, about 2 minutes.

Add cooked spaghetti to the skillet, tossing to coat in the sauce. Add reserved pasta water if sauce is too thick.

Let the dish sit for a minute before serving. Garnish with fresh basil if desired.