Begin by boiling a large pot of salted water over high heat. Once boiling, add your spaghetti and cook according to the package instructions until al dente, usually about 9-11 minutes. Reserve about half a cup of pasta water, then drain the spaghetti and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2-3 minced garlic cloves and sauté for about 1-2 minutes until fragrant and lightly golden.

Incorporate about ½ cup of chopped sun-dried tomatoes into the skillet, allowing them to sauté for another minute. Then, add 4 cups of fresh spinach and stir until the spinach wilts, which should take about 2-3 minutes.

Pour in 1 cup of heavy cream into the skillet, stirring to blend with the sautéed ingredients. Allow the mixture to simmer gently for about 4-5 minutes until the cream thickens slightly.

Once the sauce has thickened, add the drained spaghetti to the skillet. Toss the pasta thoroughly to ensure every strand is coated in the sauce, adding reserved pasta water as needed.

Remove the skillet from heat and sprinkle in about ½ cup of freshly grated Parmesan cheese. Stir well until the cheese melts and combines beautifully into the sauce.