1 lb fresh or frozen cheese tortellini
1 cup sugar snap peas, strung and cut crosswise into two or three pieces
1/2 stick butter
1 small pkg flat-leaf spinach, thick stems removed (about 6 cups)
1 medium tomato, coarsely chopped
1 tsp finely grated lemon zest, plus 1 TBSP fresh lemon juice
Salt and black pepper
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