Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually around 10-12 minutes. Reserve 1 cup of pasta water before draining to help adjust the sauce later.

In a skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute, until it becomes fragrant but not browned.

Toss in the fresh spinach, stirring constantly for about 3 minutes, until it wilts down and turns vibrant green.

Pour in the heavy cream, slowly bringing it to a gentle simmer. Stir in the freshly grated Parmesan cheese until it melts completely.

Carefully add the drained rigatoni to the skillet, tossing everything together gently. If the sauce is too thick, gradually stir in the reserved pasta water.

Plate your Spinach Rigatoni, then sprinkle with extra Parmesan cheese and a dash of black pepper before enjoying.