Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.

In a large skillet over medium heat, heat olive oil and sauté garlic for 30 seconds until fragrant.

Add sun-dried tomatoes and cook for another minute. Pour in heavy cream and broth, stirring to combine.

Season with red pepper flakes, salt, black pepper, and dried basil. Let simmer for 3-4 minutes.

Stir in Parmesan cheese until melted and smooth. Add baby spinach and cherry tomatoes if using, cooking until wilted.

Toss the cooked pasta into the sauce, mixing well to coat. If needed, add reserved pasta water to adjust consistency.

Serve warm with extra Parmesan on top.