1-Combine ingredients: Place uncooked farfalle, minced garlic, chicken broth, heavy cream, and optional spinach into a large pot.

2-Bring to a boil: Stir quickly, then set the pot over medium-high heat and bring the liquid to a gentle boil.

3-Simmer pasta: Reduce heat to a low simmer, cover partially with the lid askew, and cook for 10 minutes, stirring occasionally to prevent clumping.

4-Finish cooking: Remove the lid and continue simmering for about 5 minutes until the pasta is tender and a brothy amount of liquid remains.

5-Add cheese: Turn off the heat completely, then stir in freshly grated Parmesan cheese until it melts smoothly into the sauce.

6-Season and rest: Let the pasta rest for a couple of minutes to thicken; season with salt, pepper, and a pinch of nutmeg if desired.

7-Serve: Spoon into bowls and top with fresh parsley and an extra crack of black pepper.