Bring a large pot of water to a vigorous boil, adding a generous pinch of salt. Cook the spaghetti according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

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

Stir in 4 cups of chopped fresh spinach and ½ cup of chopped sun-dried tomatoes. Cook for 2-3 minutes until spinach wilts.

Reduce heat to low and pour in 1 cup of heavy cream, stirring to combine with the spinach and tomatoes. Simmer for about 2-3 minutes.

Add ½ cup of grated Parmesan cheese, red pepper flakes, salt, and pepper to taste. Stir until the cheese melts and the sauce thickens slightly.

Gently toss the cooked spaghetti into the skillet, ensuring every strand is coated. Add pasta water if the sauce is too thick.

Let dish sit for about 1 minute off the heat. Serve hot, garnished with fresh basil or additional Parmesan.