Step 1

• Bring a large pot of salted water to a boil.Wash and dry produce.• Halve tomatoes.

Step 2

• Melt 1 TBSP butter (2 TBSP for 4 servings) ina large pan over medium-high heat. Addpanko and cook, stirring, until golden andtoasted, 2-3 minutes.• Stir in half the garlic powder (you’ll usethe rest later) and cook until fragrant,30 seconds.• Turn off heat; transfer to a plate and seasonwith salt and pepper. Wipe out pan.

Step 3

• Once water is boiling, add penne to pot.Cook, stirring occasionally, until al dente,9-11 minutes. Reserve ¼ cup pastacooking water.• Drain and set aside.

Step 4

• While penne cooks, melt 1 TBSP butter(2 TBSP for 4 servings) in pan used forpanko over medium-high heat. Addremaining garlic powder and cook untilfragrant, 30 seconds.• Stir in 1⁄3 cup water (½ cup for 4), stockconcentrate, and cream cheese. Bring to asimmer and cook, stirring, until combinedand creamy, 2-3 minutes. Season with saltand pepper.

Step 5

• Stir tomatoes and spinach into pan withsauce. Cook, stirring, until spinach is wiltedand tomatoes are softened, 3-4 minutes.

Step 6

• Stir drained penne into pan with sauceuntil thoroughly coated. (TIP: If needed,add a splash or two of reserved pastacooking water until everything is coatedin a creamy sauce.) Taste and season withsalt and pepper.• Divide pasta between bowls and top withParmesan. Sprinkle with as many garlicbutter breadcrumbs as you like. Add apinch of chili flakes to taste and serve.