Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add spaghetti and cook until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain.

In a large skillet, heat olive oil over medium heat. Add chopped sun-dried tomatoes and sauté for about 2 minutes.

Stir in minced garlic and red pepper flakes (if using). Sauté for approximately 30 seconds.

Reduce heat to low and slowly pour in half-and-half or heavy cream, stirring. Simmer for about 3-4 minutes until it thickens.

Add fresh baby spinach to the skillet and stir occasionally until it wilts, about 2-3 minutes.

Stir in grated Parmesan cheese until melted. Add reserved pasta water if the sauce is too thick.

Add cooked spaghetti to the skillet and toss to coat with the sauce.

Remove from heat and gently stir in chopped fresh basil.

Serve immediately, garnishing with additional Parmesan cheese.