1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Before draining, reserve ½ cup of pasta water. Drain the pasta over a colander containing the fresh spinach so that the heat wilts it instantly.

2. In a large pan over medium heat, heat 2 tablespoons of oil from the sun-dried tomato jar. Add the diced onion and cook until softened, about 2-3 minutes. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.

3. Pour in the broth and let it simmer for a couple of minutes to develop the flavors. Lower the heat and stir in the sour cream, making sure it blends smoothly into the sauce without curdling.

4. Add the cooked spaghetti and wilted spinach to the pan, tossing everything together until evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

5. Stir in the grated Parmesan cheese, season with salt and black pepper to taste, and serve immediately. For extra richness, drizzle with additional oil from the sun-dried tomato jar before serving.