Spinach Tomato Tortellini

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a small bowl, whisk together heavy cream and flour; set aside.

Heat olive oil in a large skillet over medium-high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in tomatoes, spinach, basil, oregano, thyme, and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.

Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.

Serve immediately.