In a pot, melt butter and add 2 tablespoons extra-virgin olive oil at medium-high heat; add shallots and garlic and cook 2 to 3 minutes.
Add spinach and a pinch of salt, and stir until the spinach cooks for 5-10 minutes.
Add Pennetine Rigate , and add milk, some salt and pepper, and leave to cook the pasta for 10 minutes.
Just as the pasta is cooked Al Dente specify what it means, add the heavy cream fresh ground black pepper and nutmeg and leave to cook for 5 minutes.
Toss in the Parmesan cheese and serve.