Begin by boiling salted water in a large pot. Add spaghetti and cook until al dente, usually about 8-10 minutes. Reserve some pasta water before draining.

In a skillet, heat olive oil over medium heat. Once shimmering, add minced garlic and sauté until fragrant, approximately 1-2 minutes.

Stir in chopped sun-dried tomatoes with the garlic. Sauté for another minute to infuse the flavors.

Lower the heat slightly and pour in heavy cream. Allow it to simmer gently, stirring occasionally, until the sauce thickens, about 3-5 minutes.

Toss in fresh spinach. Cook until it's just wilted.

Add the drained spaghetti to the skillet, gently tossing it with the sauce. If it feels too thick, splash in some reserved pasta water until you reach your desired consistency.

Stir in grated parmesan cheese, seasoning with salt and black pepper. Mix well until everything is combined, creamy, and delicious.