Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Bring a large pot of salted water to a boil and add the spaghetti; cook according to package instructions until al dente.
Drain the spaghetti and set it aside while you make the sauce.
Heat olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant, about 1 minute.
Add the chopped spinach and sun-dried tomatoes to the skillet and cook until the spinach wilts, about 2 to 3 minutes.
Pour in the heavy cream and immediately reduce the heat to low, stirring to combine with the vegetables.
Stir in the grated Parmesan, red pepper flakes, salt, and pepper, mixing until the cheese melts and the sauce thickens slightly.
Add the cooked spaghetti to the skillet and toss thoroughly so every strand is coated evenly with the sauce.
Let the dish rest for one minute to allow flavors to meld, garnish with fresh basil if desired, and serve hot.

Use jarred sun-dried tomatoes packed in oil for convenience. Reserve a splash of pasta water to help loosen the sauce if it thickens too much.