Step-by-Step Instructions

• Bring a large pot of salted water to a boil, add spaghetti, and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
• In a large skillet, heat olive oil over medium heat. Add sun-dried tomatoes and sauté for about 2 minutes until softened.
• Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
• Reduce heat and add half-and-half or heavy cream. Simmer for 3-4 minutes, seasoning with salt and pepper.
• Add spinach and stir for 2-3 minutes until wilted.
• Stir in grated Parmesan cheese until melted. If too thick, add reserved pasta water to desired consistency.
• Toss in the drained spaghetti until well-coated with the sauce.
• Remove from heat and fold in chopped basil leaves.
• Serve into bowls, garnish with additional Parmesan cheese if desired.