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

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

Stir in spinach and sun-dried tomatoes. Cook for 2-3 minutes until spinach wilts.

Pour in heavy cream, mixing well. Let it warm and bubble for 2-3 minutes.

Add grated Parmesan, red pepper flakes, salt, and pepper. Stir until cheese melts and sauce thickens.

Combine drained spaghetti with the sauce in the skillet. Toss to coat evenly.

Remove from heat, garnish with fresh basil, and serve hot.