Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute.

Add the uncooked pasta to the pot and stir to coat it with the oil and aromatics. Toast the pasta for 1-2 minutes, stirring constantly.

Pour in the vegetable broth. Bring the liquid to a simmer, then reduce heat slightly, cover, and cook for about 10-12 minutes, or until the pasta is nearly al dente. Stir occasionally to prevent sticking.

Uncover the pot. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Continue to cook, stirring, until the spinach wilts and the sauce thickens, about 2-3 minutes.

Stir in the fresh basil. Season generously with salt and black pepper to taste. Serve immediately.