Ingredients

• 8 oz (225 grams) pasta (penne, rigatoni, spaghetti…)
  

• 1 Tbsp olive oil or extra virgin olive oil, plus more for serving
  
• 2–3 garlic cloves, finely sliced or minced
  
• 9 oz (250 grams) baby spinach, washed
  
• ¼ tsp fine salt, plus more to taste
  
• 5 oz (140 grams) cream cheese
  
• 1 oz (30 grams) freshly grated parmesan cheese, plus more to serve
  
• ¼ tsp ground nutmeg, or ⅓ of freshly grated nutmeg, or according to taste
  
• black pepper, to taste

Instructions

1. Cook the pasta according to the package directions until al dente. Before draining, set aside at least 1/2 cup of the pasta water.
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat.
3. Add the garlic and sauté for 1–2 minutes, just until it becomes fragrant—avoid browning it.
4. Add a handful of spinach to the skillet, sprinkle in the salt, and stir until it wilts. Continue adding the rest of the spinach in batches, letting each addition soften before adding more.
5. Once all the spinach has wilted but is still bright green, mix in the cream cheese along with 1/3 cup of the reserved pasta water. Keep the remaining water aside in case you need it later to adjust the consistency.
6. Add the grated parmesan and nutmeg. Stir until everything melts together into a smooth sauce; this only takes a few minutes.
7. Drain the pasta and add it straight to the skillet. Toss until the noodles are evenly coated.
8. Serve immediately with a drizzle of extra virgin olive oil, a little black pepper, and extra parmesan.

• Seasoning: The sauce usually doesn’t need more than 1/4 tsp of salt because the pasta water and parmesan already add saltiness. Taste before combining with the pasta and adjust only if needed.
  
• Leftovers: Store in an airtight container for up to 2 days in the refrigerator. Add a splash of water before reheating to bring the sauce back to a creamy texture.
  
• Nutrition: Values are approximate.