In a large skillet, heat the oil. Add the spinach and parsley saute until it gives off liquid and cooks down. Drain the spinach and parsley in a colander to remove the liquid. Return the liquid to the skillet with the garlic saute over medium heat. Add the chicken stock and bring to a boil. Reduce to 1 cup.
Add the heavy cream and bring to a boil. Let it bubble for 2 minutes or until the sauce thickens. Add salt, pepper and nutmeg.
Add the fettucine to the boiling water – cook until al dente. Drain the fettucine return it to the pan. Pour the sauce over the pasta and toss to coat over low heat. Add the cheese and toss again. Serve in bowls with crusty bread.