Fill a large pot with salted water and bring it to a boil. Once boiling, add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned.

Toss in the fresh spinach and sun-dried tomatoes. Sauté for 2-3 minutes until the spinach is wilted.

Reduce the heat to low and pour in the heavy cream, stirring well. Cook for about 2 minutes.

Sprinkle in Parmesan cheese, red pepper flakes, salt, and pepper. Stir until the cheese melts and the sauce thickens.

Gently fold the drained spaghetti into the skillet, ensuring every strand is coated in the creamy sauce.

Allow the dish to sit for a minute. Garnish with fresh basil before serving.

Serve warm and enjoy!