Start by filling a large pot with water, adding a generous pinch of salt, and boiling over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat about 2 tablespoons of extra-virgin olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add fresh spinach and stir until wilted, about 2-3 minutes.

Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat for about 3-4 minutes. Stir in ½ cup of drained sun-dried tomatoes and ½ cup of grated Parmesan until melted together.

Add the cooked spaghetti into the skillet and toss gently to coat with the creamy sauce. Each strand should be enveloped in the sauce's flavor.

Taste and adjust seasoning with salt and freshly cracked pepper. Serve immediately, garnished with additional Parmesan cheese if desired.