Begin by bringing a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain the pasta and set it aside, reserving a cup of pasta water.

In a large skillet over medium heat, add a splash of olive oil. Once shimmering, toss in fresh spinach, sautéing for about 2-3 minutes until wilted and bright green. Remove from the pan and set aside.

In the same skillet, lower the heat and add sun-dried tomatoes, stirring for about 1 minute. Add heavy cream and let it simmer for 3-4 minutes until thickened.

Return sautéed spinach to the skillet and mix well. Add grated Parmesan cheese, stirring until melted. Adjust sauce thickness with reserved pasta water if necessary.

Add drained spaghetti into the skillet, gently tossing with the creamy spinach and sun-dried tomato sauce for 1-2 minutes until well-coated.

Transfer the pasta to serving plates, and sprinkle additional Parmesan cheese and black pepper on top. Garnish with extra sun-dried tomatoes.