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

In a large skillet over medium heat, add olive oil and warm for about 30 seconds. Add minced garlic and sauté for about 1 minute until fragrant and golden.

Stir in spinach and sun-dried tomatoes, cooking for 2-3 minutes until the spinach wilts.

Pour in heavy cream and stir to combine. Reduce heat to low and simmer for about 2 minutes until it thickens slightly.

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

Add the drained spaghetti to the skillet, tossing gently to coat in the creamy sauce. Cook for an additional minute.

Remove from heat and let sit for a minute before serving. Garnish with fresh basil.