Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add 2 cups of chopped spinach and 1 cup of chopped sun-dried tomatoes to the skillet. Cook for 2-3 minutes until spinach wilts.

Pour in 1 cup of heavy cream, reducing heat to low. Stir gently for about 2 minutes; ensure it doesn’t boil.

Add ¾ cup of grated Parmesan cheese, salt, pepper, and red pepper flakes. Stir for 2 minutes until cheese melts and sauce thickens.

Carefully add the drained spaghetti to the skillet and toss for 1-2 minutes to coat with the sauce.

Let the dish sit for a minute to allow flavors to meld together.

Serve hot, garnishing with freshly chopped basil.