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

In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant and golden.

Stir in fresh spinach and sun-dried tomatoes, cooking until spinach wilts.

Reduce heat to low and pour in heavy cream, stirring gently for 2-3 minutes.

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

Toss the reserved spaghetti in the skillet, coating with sauce. Cook for 1 minute.

Serve hot, garnished with fresh basil.