Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat. Once boiling, add the frozen tortellini and cook according to package instructions until al dente, approximately 3-5 minutes. Drain and set aside.
12 oz frozen tortellini
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it turns light golden. Add the chopped spinach to the skillet and sauté, stirring frequently, until wilted and bright green, about 2-3 minutes.
2 tablespoons olive oil, 2 cloves garlic, 3 cups fresh spinach
Reduce heat to low, then add the drained tortellini to the skillet with the spinach. Toss gently to combine, allowing the pasta to warm through and absorb some flavors, about 1-2 minutes.
12 oz frozen tortellini, 3 cups fresh spinach, 2 tablespoons olive oil
Zest the lemon directly over the pasta mixture using a zester or microplane, aiming to catch the colorful peels. Stir in the lemon zest evenly, then season with salt and freshly ground pepper to taste. Cook for another minute to meld flavors.
1 lemon lemon peel, to taste salt and pepper
Transfer the finished pasta to a serving dish. Optionally, garnish with additional lemon zest or a drizzle of olive oil. Serve immediately, allowing the bright citrus aroma to enhance each bite.
