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

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. • Reserve 1/4 cup pasta cooking water, then drain. While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Turn off heat; using a slotted spoon, transfer sausage to a paper-towel-lined plate. Wipe out pan.

• While pasta cooks, heat cream sauce base, juice from half the lemon (whole lemon for 4 servings), and garlic powder 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 tablespoon at a time until pasta is coated in creamy sauce.) Taste and season with salt and pepper. Use pan used for sausage here. Add sausage to pan along with drained tortelloni.

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