For the pasta with spinach cream, first boil the pasta in a large enough pot of water. In the meantime, peel the onions and garlic, cut the onions into wedges and the garlic into thin slices.
The defrosted spinach is squeezed well. In a saucepan, heat the oil and sauté the onions and garlic until colorless. Add the spinach and the ham cut into strips.
Then pour the cream and vegetable broth and bring to a boil, boil for 2 minutes. Season with salt, pepper and nutmeg. The pasta should be firm to the bite, drain and drip.
Then mix with the sauce. Divide among plates and serve sprinkled with grated Parmesan.