• Bring a large pot of salted water to a boil. Wash and dry produce. • Mince parsley. Zest and quarter lemon. Peel and mince or grate garlic. Thinly slice sun-dried tomatoes.

• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden, 3-5 minutes. Stir in half the parsley, 1/4 tsp Italian Seasoning (1/2 tsp for 4 servings), a big pinch of lemon zest, and a pinch of salt and pepper. (You’ll use more Italian Seasoning in Step 4.) • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add spinach; cook, stirring constantly, until wilted, 1-3 minutes. • Add garlic; cook, stirring, until fragrant, 30-60 seconds more. Season with salt and pepper.

• To pan with spinach mixture, add sundried tomatoes, coconut milk, stock concentrate, 1 tsp Italian Seasoning (2 tsp for 4 servings), and juice from two lemon wedges (four wedges for 4). Stir to combine. (Save any remaining Italian Seasoning for another use.) • Cook, stirring, until slightly thickened, 1-2 minutes; season with salt and pepper.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/4 cup pasta cooking water (1/2 cup for 4 servings), then drain. • Add drained spaghetti to pan with sauce; toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce.

• Divide pasta between bowls; sprinkle with lemony breadcrumbs and remaining parsley. Serve with remaining lemon wedges on the side.