Chop the sun-dried tomatoes into small pieces, and mince 2-3 cloves of garlic. Measure out 1 cup of heavy cream and rinse approximately 4 cups of fresh spinach.

Bring a large pot of salted water to a boil. Add about 8 ounces of spaghetti and cook until al dente, approximately 8-10 minutes. Drain the spaghetti and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

Add the chopped sun-dried tomatoes to the skillet, stirring for about 1-2 minutes. Gradually pour in the heavy cream and let it simmer for 3-4 minutes until slightly thickened.

Reduce heat to low and add the drained spaghetti to the skillet, gently tossing until coated with the sauce, about 2-3 minutes.

Remove from heat, plate the dish, and optionally sprinkle with Parmesan cheese. Serve warm with garlic bread or a salad.