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

In a skillet over medium heat, add olive oil, then sauté minced garlic for about 1 minute, or until fragrant and lightly golden.

Toss in fresh spinach and sun-dried tomatoes. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts down.

Lower the heat, then pour in heavy cream, stirring to combine smoothly with the spinach and tomatoes.

Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Stir continuously until the cheese melts and the sauce thickens, about 2-3 minutes.

Gently add the cooked spaghetti into the skillet, tossing to coat every strand lovingly in the creamy sauce.

Let the dish sit for a couple of minutes before serving. Garnish with fresh basil leaves if desired.

Serve the pasta hot for a deliciously satisfying meal experience.