Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water, then drain the spaghetti.

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

Add fresh spinach and sun-dried tomatoes to the skillet. Cook for 3-4 minutes until the spinach wilts.

Pour in 1 cup of cream, stirring to combine. Allow the mixture to come to a gentle simmer for about 3-5 minutes.

Slowly add reserved pasta water, about 1/4 cup at a time, until the sauce reaches the desired creamy consistency.

Stir in 1/2 cup of grated Parmesan cheese, mixing until it melts completely and the sauce is creamy. Season with salt and pepper to taste.

Add the drained spaghetti to the skillet, tossing gently to coat the noodles with the sauce. Cook together for an additional 1-2 minutes.

Plate the spaghetti by twirling it onto each plate. Garnish with additional Parmesan and serve hot.