In a skillet, saute chili pepper and garlic in olive oil for 1 minute. Add olives.
Add the spinach to the skillet, sprinkle with nutmeg, and cook over medium heat; stir, and let it soften just a little. Remove from heat.
Drain pasta, keeping a small amount of the starchy cooking water (makes it silkier) and add to skillet. Toss to combine. Cook over low heat,and sprinkle with pepper.
Divide between 2 warmed pasta bowls, top with grated cheese, and serve immediately.
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one.