Boil water in a large pot. Add spaghetti and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a skillet over medium heat, add olive oil and sauté sun-dried tomatoes for 2 minutes.

Stir in minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.

Lower heat, pour in half-and-half or heavy cream, simmer for 3-4 minutes until slightly thickened. Season with salt and black pepper.

Fold in fresh spinach and cook for 2-3 minutes until wilted.

Stir in Parmesan cheese until melted and smooth; adjust thickness with reserved pasta water if necessary.

Combine spaghetti with the sauce in the skillet; toss to coat evenly.

Remove from heat, fold in fresh basil, and serve immediately, garnished with extra Parmesan.