Begin by boiling a large pot of salted water over high heat. Once boiling, add 8 oz of pasta and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve ½ cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add 2-3 cloves of finely minced garlic. Sauté for 1-2 minutes until fragrant and lightly golden.

Gradually add 9 oz of washed baby spinach to the skillet, stirring continuously. Season with ¼ teaspoon of fine salt. Cook for about 2-3 minutes until fully wilted and bright green.

Lower the heat and add 5 oz of cream cheese along with 1/3 cup of reserved pasta water. Stir until smooth and creamy, adjusting the consistency with more pasta water as needed.

Incorporate 1 oz of freshly grated parmesan cheese and ¼ teaspoon of nutmeg, stirring until fully mixed and the cheese melts into the sauce.

Add the drained pasta to the skillet, tossing gently to coat with the creamy spinach sauce. If too thick, add a splash more reserved pasta water.

Serve immediately, drizzled with extra olive oil and seasoned with fresh black pepper and more parmesan on top.