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

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

Add fresh spinach, cooking for 2-3 minutes until wilted.

Incorporate sun-dried tomatoes and cook for another minute.

Pour in heavy cream, mixing well. Let it simmer for 2-3 minutes until slightly thickened.

Sprinkle in grated Parmesan cheese and stir until melted.

Toss the cooked spaghetti into the sauce, adjusting consistency with reserved pasta water.

Season with salt and pepper to taste, then serve immediately.