Ingredients:

• Spaghetti, cooked al dente
• ½ cup mushrooms
• ½ cup red onion, diced
• 3-4 roma tomatoes, cut in thirds
• 1 pack of fresh spinach (approx. 6 oz)
• Milk
• Butter
• Dried basil, parsley, oregano, red pepper, garlic powder, salt
• Parmigiano Reggiano
• Panko breadcrumbs

Instructions

Breadcrumbs:

1. Melt ½ tablespoon butter in small saucepan on low heat
2. Add ½ tablespoon of basil, parsley, oregano each, and a tsp of salt. Cook until butter is light brown
3. Add panko breadcrumbs, about ¼ cup. Mix.
4. Cook until breadcrumbs are golden brown. Low and slow!
5. Remove from heat and transfer to bowl

Sauce:

1. Melt one (1) tablespoon of butter in a large pan on medium low heat
2. Add crushed red pepper as much as you would like and toast them in the butter for about a minute
3. Add mushrooms and cook for 5 minutes
4. Add onions and continue cooking until translucent
5. Add the tomatoes and let them soften
6. Add basil, parsley, oregano, salt as desired
7. Add spinach and cover with lid until wilted
8. Mix gently and smash the tomatoes with spatula
9. Add a little milk to make it slightly creamy. 2-4 splashes. Cook for 1-2 minutes
10. Add the drained spaghetti to the sauce and mix
11. Remove from heat, plate, add freshly grated cheese and breadcrumbs!
12. Enjoy!