Creamy Spinach Penne Pasta

Place spinach in a large saucepan with minimal water. Cook, covered over high heat, shaking the pan from time to time until the spinach is just wilted. Drain and chop. Set aside.

Cook the pasta in lightly salted boiling water per package instructions until al dente; or about 10 minutes.

Meanwhile, melt the butter in a large skillet. Saute the garlic and onion over high heat for 1 to 2 minutes, or until fragrant, stirring constantly. Warm the cream, pour it over the garlic and onion, add the nutmeg. Bring to a boil, season with salt and pepper, add the chopped spinach. Stirring to incorporated. Remove from heat.

Add the drained pasta to the cream sauce. Push the pasta to one side of the pan, and beat in the egg. Return the pan to the stove top and cook over low heat until warmed thorough. Add the Parmesan cheese and stir well until the cheese has melted.