In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

In a large skillet over medium heat, add the olive oil. Once hot, sauté the minced garlic for about 1 minute or until fragrant. Be careful not to burn it.

Throw in the sun-dried tomatoes and sauté for another couple of minutes until they start to soften.

Pour in the heavy cream and stir to combine. Let it simmer for about 2-3 minutes until it thickens slightly.

Toss in the fresh spinach, stirring until it wilts down and combines with the sauce.

Add the drained spaghetti to the skillet, using tongs to toss everything together, ensuring the pasta is well coated in the creamy sauce. If it's too thick, you can add a splash of the reserved pasta water.

Season with salt and pepper according to your taste and sprinkle in the grated Parmesan cheese. Serve hot with extra Parmesan on the side.