Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil, then carefully add spaghetti. Cook 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. Add minced garlic and sauté for about 1 minute until fragrant.

Add fresh spinach and sun-dried tomatoes to the skillet. Cook for about 2-3 minutes until the spinach wilts.

Pour in heavy cream, stirring gently. Reduce heat to low and let simmer for 2-3 minutes until thickened.

Stir in grated Parmesan cheese, red pepper flakes, salt, and pepper. Cook for about 2 minutes until the cheese melts.

Gently fold the drained spaghetti into the sauce in the skillet, ensuring all strands are coated.

Let the dish sit for a couple of minutes, then serve hot, garnished with fresh basil.