Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

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

Stir in the fresh spinach and chopped sun-dried tomatoes into the skillet. Cook for 2-3 minutes until the spinach wilts down.

Lower the heat to a simmer, then pour in the heavy cream. Stir well to combine all the ingredients and allow the cream to mix with the flavors.

Mix in grated Parmesan cheese along with red pepper flakes, salt, and pepper to taste. Stir for another 2-3 minutes until the cheese is fully melted and the sauce is creamy.

Add the drained spaghetti into the skillet, tossing gently in the creamy sauce until the pasta is evenly coated.

Remove the skillet from the heat and allow the dish to sit for about 1 minute before serving. Garnish with freshly chopped basil if desired.