Boil the tortellini briefly: Bring a large pot of salted water to a boil. Cook the tortellini just until they float and are barely tender, 1–2 minutes less than package directions. Drain well and spread on a tray to dry for a minute. Pat gently with paper towels to remove excess moisture.

Toast the panko (optional): In a large skillet over medium heat, add 1 tablespoon olive oil and the panko. Stir until golden, 2–3 minutes. Transfer to a small bowl and set aside.

Crisp the tortellini: In the same skillet, heat 2 tablespoons olive oil and the butter over medium-high heat until shimmering. Add the tortellini in a single layer. Cook without moving for 2–3 minutes, until the bottoms are golden and crisp. Flip and cook another 2–3 minutes. Work in batches if needed so they crisp, not steam.

Add garlic and heat: Reduce heat to medium. Push tortellini to the edges and add the minced garlic to the center. Cook 30 seconds, stirring, until fragrant. Sprinkle in red pepper flakes if using.

Wilt the spinach: Add the spinach and a pinch of salt. Toss with the tortellini until just wilted, 1–2 minutes. Don’t cook it to death—keep some vibrant green.

Finish with lemon and Parmesan: Turn off the heat. Add lemon zest, lemon juice, and the grated Parmesan. Toss to coat, adding a splash of water if it looks dry. Taste and season with salt and black pepper.

Serve: Plate warm. Top with more Parmesan, the toasted panko for crunch, and a little chopped basil or parsley. Add an extra squeeze of lemon if you like it brighter.