Cook the garlic – Heat the butter in a large, heavy-based, deep pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds.

Add the zucchini – Add the zucchini and cook for 2–3 minutes until softened. 

Add the remaining sauce ingredients – Stir through the lemon juice, followed by the chicken or vegetable stock, cream, salt and pepper. Bring to a simmer. 

Add the tortellini – Add the fresh tortellini (no need to pre-cook). Stir so that the tortellini are evenly coated with the sauce, using the back of your spoon to gently submerge the tortellini as much as possible (it's okay if they aren't completely submerged). Reduce the heat to medium–low so that the sauce is very gently simmering (you should be able to see gentle bubbles in the sauce but it should not be rapidly bubbling). Cover and cook for 3–5 minutes or until the pasta is cooked through. Stir once halfway through. 

Add the spinach and cheese – Stir through the spinach and parmesan. Once the spinach has softened, turn the heat off. 

Serve – Sprinkle with extra parmesan and serve immediately.