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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute.

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

Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in ½ cup of Parmesan cheese and allow it to melt.

Add the drained spaghetti and toss gently with the sauce. Add some reserved pasta water to adjust the consistency as needed.

Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.