Preheat your oven to 400 degrees F. This step is essential as a hot oven will roast the broccoli perfectly, giving it that lovely crisp texture we’re looking for.
Place the broccoli pieces on a large baking sheet. Make sure they’re spread out evenly to allow for proper roasting.
Drizzle the broccoli with olive oil and lemon juice. I like to toss it around with my hands to ensure everything is coated nicely.
Add the chopped garlic and toss the broccoli again until well coated. Season generously with salt and black pepper to taste.
Place the baking sheet in the oven and roast for 20 to 25 minutes. Stir the broccoli halfway through to ensure even roasting. You’ll want it to be crisp and slightly charred on the edges.
While the broccoli is roasting, bring a large pot of salted water to a boil. When it’s bubbling away, add the cheese tortellini and cook according to package instructions. Be sure to stir occasionally to prevent sticking.
Once cooked, drain the tortellini but reserve ½ cup of the pasta water. This starchy water will help bind everything together later.
Set the drained tortellini aside, and return the pot to the stove. Melt the butter over medium heat.
Add the minced shallot, minced garlic, crushed red pepper, and spinach to the melted butter. Cook until the spinach is wilted, which should take about three minutes. This blend of flavors is going to be delicious!
Once the spinach is wilted, stir in the lemon zest. It adds a lovely aromatic quality that’s hard to resist.
Turn the heat to low and add the cooked tortellini and roasted broccoli to the pot. Pour in the reserved pasta water and lemon juice. Toss everything together gently until heated through, about two minutes.
Finally, sprinkle Parmesan cheese over the top. Give it a quick stir to combine, and season with more salt and black pepper if needed. Serve warm and enjoy every bite!
