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

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

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

• While penne cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.

• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.

• Stir drained penne into pan with sauce until thoroughly coated. (TIP: If needed, add a splash or two of reserved pasta cooking water until everything is coated in a creamy sauce.) Taste and season with salt and pepper. • Divide pasta between bowls and top with Parmesan. Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.