Make sauce: heat cream with crushed garlic and Parmesan cheese until sauce becomes thicker in consistency.

 

Prepare pasta as directed on package, adding spinach to water during last 1 minute of pasta cooking time.

 

Toss cooked pasta with sun dried tomatoes, spinach and 3-1/2 oz toasted walnuts. Then add sauce. Plate and sprinkle with remaining toasted walnuts and garnish with fresh basil.