Cook the tortellini: Bring a large pot of salted water to a boil. Add tortellini and cook until they float and are just tender, 2–3 minutes for fresh. Reserve 1/2 cup pasta water, then drain.

Warm the pan: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Let the butter melt and foam slightly.

Sauté the garlic: Add minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.

Wilt the spinach: Add the spinach in batches with a pinch of salt. Toss until just wilted and vibrant green, about 1–2 minutes.

Build the sauce: Pour in 1/2 cup cream and 1/4 cup broth. Stir and simmer gently for 1–2 minutes to thicken slightly. If you like it creamier, add more cream.

Add Parmesan: Stir in 1/2 cup Parmesan until melted and smooth. If the sauce seems too thick, loosen with a splash of broth or reserved pasta water.

Toss in the tortellini: Add the drained tortellini to the skillet. Toss gently to coat, adding a bit more pasta water as needed so the sauce clings and stays glossy.

Finish with lemon: Add lemon zest and a squeeze of lemon juice. Taste and season with salt and black pepper. The lemon should brighten the dish without overpowering it.

Serve: Plate warm with extra Parmesan and a crack of pepper. A drizzle of good olive oil on top is a nice touch.