Asiago Tortellini

In a large pot of salted boiling water, cook tortellini according to package directions until al dente. Drain, reserving 1 cup pasta water, and return pasta to pot. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked tortellini and baby spinach, tossing with tongs until noodles are fully coated and liquid is simmering. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.