Place a large sauté pan over medium-low heat. Sauté the shallots and garlic in olive oil for 2-3 minutes. Then stir in freshly grated nutmeg, and cook 1 more minute.
Add the vegetable stock to the pan. Bring to a simmer, then stir in the pasta, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Simmer covered for 8-10 minutes until the pasta is cooked to al dente. Check the instructions for your particular type of pasta, times vary.
Turn the heat to low. Remove the pan from the heat and stir in ricotta and cream. Gently fold in the spinach, walnuts, and sun-dried tomatoes.
Return the pan to the low heat burner. Cover and simmer for 3-5 minutes until the spinach is wilted and all ingredients are heated through. Garnish with chopped parsley.