Cheese Tortellini with Spinach and Tomatoes

1 large (20oz) package refrigerated tortellini (or frozen)
1/2 tablespoon olive oil
2 cloves garlic, minced
pinch red pepper flakes
salt and pepper to taste
3 cups fresh baby spinach
1/2 cup cherry tomatoes (more or less to taste)
1 tablespoon butter
Parmesan cheese to taste

Boil the water and cook the tortellini for about 5 minutes (for refrigerated tortellini, longer for the frozen).  Meanwhile, heat skillet to medium high and add about 1/2 tablespoon of olive oil.  Add the garlic and red pepper flakes, cook for 2 minutes, and then add spinach and salt and pepper.  Cook the spinach until it’s wilted (about 2-3 minutes), and add tomatoes and stir.  Turn off the heat.  Drain tortellini and toss it together with one tablespoon of butter and spinach/tomato mixture.  Season with Parmesan cheese.