Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the rest.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add washed baby spinach to the skillet, season with fine salt, and cook for 3-4 minutes until wilted.

Reduce heat to low, stir in cream cheese and reserved pasta water until melted and creamy. Add Parmesan and nutmeg.

Add the drained pasta to the skillet, tossing to coat with the sauce. Heat through for a minute or two.

Serve immediately, drizzled with olive oil and more grated Parmesan.