Ingredients:
300g fettuccine pasta 
2 tbsp olive oil 
3 garlic cloves, minced 
1 cup heavy cream 
1/2 cup grated Parmesan cheese 
1/2 tsp chili flakes (optional) 
1 cup fresh spinach leaves 
1/2 cup sun-dried tomatoes, chopped 
Salt and black pepper to taste 
Extra Parmesan for garnish
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Lower the heat and pour in the heavy cream, stirring gently.
Add grated Parmesan cheese and stir until melted and smooth.
Sprinkle chili flakes if using for a slight kick.
Add the Spinach and Sun-Dried Tomatoes:
Stir in fresh spinach and let it wilt.
Add chopped sun-dried tomatoes and mix well.
Combine the Pasta:
Toss the cooked fettuccine into the skillet with the creamy sauce.
Mix well, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Season and Serve:
Season with salt and freshly cracked black pepper.
Garnish with extra Parmesan cheese and chili flakes if desired.
Enjoy:
Serve hot with garlic bread or a fresh green salad on the side. 
Perfect Pairing: Pair this creamy pasta with a crisp white wine or sparkling water infused with lemon and mint for a refreshing balance. 
