Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions (8-10 minutes) until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add spinach and cook for 2-3 minutes until wilted.

Lower the heat and pour in the cream. Gradually add Parmesan cheese, stirring until the sauce is velvety and smooth (3-5 minutes). Season with salt and pepper.

Gently fold the cooked spaghetti into the creamy mixture. Add chopped sun-dried tomatoes, tossing for 2 minutes over low heat until well combined.

Transfer to serving plates and sprinkle with additional grated Parmesan and black pepper. Serve immediately.