Step 1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lemon.

Step 2

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1/4 cup pasta cooking water, then drain.

Step 3

• While pasta cooks, heat cream sauce base, stock concentrates, garlic powder, and juice from half the lemon (whole lemon for 4 servings) in a large pan over medium-high heat. Bring to a simmer, then stir in spinach; cook until slightly wilted, 30-60 seconds. Remove pan from heat. • Add drained tortelloni, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) to pan with sauce; toss to coat. (TIP: If needed, stir in pasta cooking water 1 TBSP at a time until pasta is coated in creamy sauce.) Taste and season with salt and pepper.

Step 4

• Divide pasta between bowls. Sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.