Heat a large pot of salted water for cooking the tortelloni. Once the water boils, throw in the tortelloni.
Meanwhile add enough olive oil (about 2 tbsp) to coat the bottom of a large cast iron pan on low heat; add salt, crushed red pepper and garlic.
After a minute or two, add chopped tomatoes and basil and sauté on medium heat until a light sauce forms.
Add cooked tortelloni to the pan and gently toss to coat in the sauce. Next add the spinach and arugula and the rest of olive oil and balsamic; mix for a minute or two until greens have wilted.
Remove from heat and mix in goat cheese.
Serve with a baguette and enjoy!