TORTELLINI ALLA VODKA w/ Garlicky Spinach + Chili Olive Oil

1. Drop frozen pasta (tortellini) into boiling water and cook for approximately 7 minutes.
2. Bring a saucepan to medium heat. Add chili olive oil and the cooked, drained tortellini.
3. In a salad bowl, toss about 2 cups of organic baby spinach with 1-2 tablespoons of extra virgin olive oil, 1/4 teaspoon of sea salt, and 2-3 finely minced garlic cloves until well mixed.
4. When the spinach mixture is well mixed, throw it on top of the pasta in the saucepan and sauté everything together.
5. Add your favorite sauce (the author links their alla vodka sauce recipe in their bio).
6. Throw a handful of crumbled feta, sprinkle some chili oil/chili flakes, and transfer to individual bowls. Enjoy your dinner in about 20 minutes!