Bring a large pot of salted water to a rolling boil. Add spaghetti and cook, stirring occasionally, until al dente, about 9 to 10 minutes, or to your preferred doneness. Drain, reserving 1/2 cup pasta water.

Meanwhile, heat oil in a large skillet over medium heat. Add sun-dried tomatoes and cook until softened, about 1 to 2 minutes. Stir in garlic, and sauté until fragrant, about 1 minute.

Stir in heavy cream, and bring to a low simmer. Add Parmesan, stirring constantly until the sauce thickens, about 2 minutes.

Add cooked spaghetti to skillet, toss until well coated. If too thick, add a small amount of reserved pasta water to achieve your desired consistency. Stir in spinach, cook until just starting to wilt, and season with salt and pepper.