INGREDIENTS
1 tbsp
olive oil
1 tbsp
butter
4 cloves
garlic
1/4 tsp
pepper flakes
1/2 cup
vegetable broth
1/2 cup
sun-dried tomatoes
1/2 tsp
kosher salt
6
cranks of pepper
1 cup
heavy cream
18 oz
spinach-filled tortellini
2 handfuls
baby spinach
1/4 cup
parmesan cheese
1/2
juice of lemon
1 tbsp
basil