Cook tortellini according to package directions, and reserve 1 cup pasta water.
Heat oil in a pan over medium-high heat and add garlic. Cook until golden, about 1 minute. Add shallots and cook about 3 minutes. Add asparagus and red bell pepper, and cook until soft and starting to brown, about 3 minutes.
Add cream cheese and cook until melted. Add reserved pasta water, lemon zest and juice, and salt, stirring to combine.
Turn heat to medium-low. Add artichokes and tortellini; cook until heated through. Just before serving, stir in baby spinach, just to wilt it. Serve with grated Parmesan.