1. 1. Cook the cheese tortellini according to package instructions. Drain and set aside.

2. 2. In a large pan, heat the extra-virgin olive oil over medium heat.

3. 3. Add the baby spinach to the pan and sauté until wilted.

4. 4. Pour in the low-fat milk and bring to a simmer.

5. 5. Stir in the fresh parmesan cheese until melted and the sauce is creamy.

6. 6. Add the cooked tortellini to the sauce and toss to coat evenly.

7. 7. Serve hot with an extra sprinkle of parmesan cheese on top.