Step 1

Add the olive oil and butter to a large skillet over medium heat. When the butter melts, add the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.

Step 2

Add the broth, sun-dried tomatoes, salt, and pepper. Stir and bring to a simmer.

Step 3

Stir in the cream, followed by the tortellini. Reduce heat to medium-low and cover the skillet. Cook for 5 minutes, then check the tortellini. If they’re not tender, return the lid and cook for 30-60 seconds more, but take care not to cook too long, or the sauce will separate. If you’re on the fence, go ahead and proceed with the next step.

Step 4

Remove the lid, reduce heat again to low, and stir in spinach, Parmesan, and lemon juice. Let spinach wilt for about 1 minute. Season with additional salt and pepper, to taste. Serve right away with additional Parmesan or fresh slivered basil.