Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8-10 minutes. Remember to reserve 1/2 cup of that delicious pasta water before draining!

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely sliced or minced garlic and sauté for 1-2 minutes until fragrant and golden, stirring occasionally to avoid burning.

Gradually add the washed baby spinach by the handful, sprinkling with a little fine salt. Stir gently until the spinach wilts and turns bright green, which should take about 2-3 minutes.

Stir in the cream cheese and 1/3 cup of the reserved pasta water. Mix well until the cream cheese fully melts and combines into a smooth, creamy sauce.

Add in the freshly grated parmesan cheese and nutmeg, stirring until everything is creamy and well blended. Taste and adjust seasoning with more salt and freshly cracked black pepper as needed.

Finally, add the drained pasta to the skillet, tossing gently to coat it evenly with the spinach sauce. Serve immediately, drizzled with a touch more olive oil and topped with additional parmesan if desired!