Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, then drain and set aside.
12 oz tortellini
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, until blanched and golden. Add lemon zest and cook for another 30 seconds to release aromas.
2 tablespoons olive oil, 2 cloves garlic, 1 large lemon
Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Once the sauce begins to thicken slightly, about 2-3 minutes, add lemon juice, salt, and pepper to taste. Continue simmering until the sauce is creamy and coats the back of a spoon.
1 cup heavy cream, 1 large lemon, to taste salt and pepper
Add the chopped spinach to the skillet and cook, stirring gently, until wilted and bright green, about 1-2 minutes. The spinach should soften and reduce in volume.
4 cups fresh spinach
Stir in the cooked tortellini, ensuring each piece is coated with the lemony creamy sauce and spinach. Cook for an additional 2 minutes until thoroughly heated and flavors meld.
12 oz tortellini
Serve immediately, garnished with extra lemon zest or freshly ground black pepper if desired. The dish should appear vibrant with green spinach, creamy sauce, and al dente tortellini.
