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, usually around 8-10 minutes. Reserve 1 cup of the starchy pasta water and drain the spaghetti.

In a large skillet, heat olive oil over medium heat. Add the chopped sun-dried tomatoes and sauté for about 2 minutes until fragrant.

Add the minced garlic and red pepper flakes, and sauté for about 30 seconds until the garlic is golden.

Reduce heat to low, pour in the cream, and simmer for 3-4 minutes until thickened. Season with salt and black pepper to taste.

Add the fresh spinach and stir until wilted, about 2-3 minutes.

Stir in the grated Parmesan cheese until melted and creamy, adding reserved pasta water if needed.

Toss the drained spaghetti into the skillet, mixing until well coated.

Remove from heat and stir in the chopped basil. Serve immediately, garnishing with additional Parmesan if desired.