In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Add the sun-dried tomatoes to the pan and stir for an additional minute. Pour in the heavy cream, and stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.

Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

Add the cooked spaghetti to the pan, tossing it to coat in the creamy sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve immediately with additional Parmesan, if desired.