Bring a large pot of water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes, then drain and set aside.
12 oz tortellini
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and starting to turn golden, ensuring the garlic does not burn.
2 tablespoons olive oil, 2 cloves garlic
Add the chopped spinach to the skillet and cook, stirring frequently, until wilted and dark green, about 2-3 minutes. The greens should reduce in volume and become tender.
4 cups fresh spinach
Stir in the lemon juice and lemon zest, cooking for another minute while the mixture becomes slightly glossy and aromatic. Season with salt and pepper to taste.
1 lemon lemon juice, 1 teaspoon lemon zest
Add the cooked tortellini to the skillet with the lemon spinach mixture. Gently toss to combine, ensuring the pasta is coated with the sauce and greens are evenly distributed.
12 oz tortellini
Sprinkle grated Parmesan cheese over the top and toss once more. Serve immediately, garnished with additional lemon zest or cheese if desired.
1/4 cup grated Parmesan cheese
