Step-by-Step Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta water before draining. Drain the spaghetti and set aside.
2. Sauté the garlic and sun-dried tomatoes: While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it. Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
3. Wilt the spinach: Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes. Stir occasionally to ensure even cooking.
4. Make the cream sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, red pepper flakes (if using), and Italian seasoning. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for about 5 minutes, or until it thickens slightly.
5. Combine everything: Add the cooked spaghetti to the skillet with the cream sauce. Toss to coat the spaghetti evenly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
6. Serve: Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired.