Directions:

Cook the bacon in a skillet until it's cooked to your liking (we like it crunchy). Set aside on paper towels so the grease can drain.

Drain the bacon grease from the pan, discarding all of the drippings except for one teaspoon.

Boil a pot of water on your stove top. Once the water is boiling, add your spaghetti and cook until it reaches your preferred texture.

While the pasta is cooking, slice the grape tomatoes in half and add them to the pan. Cook them on medium heat for 4 minutes until you start to see the tomatoes lose their shape and brown a bit.

Add the leaks and cook the vegetables for an additional 3 minutes.

Add the spinach to the pan and cook until the spinach starts to wilt, about 2 minutes.

Add the chicken broth and let it simmer until the liquid is cut in half.

Remove the pan from heat.

Drain the pasta when fully cooked and add it to the pan of vegetables. Stir until well mixed together.

Break the bacon into bite size pieces. Add the bacon bits and the gluten free breadcrumbs on top of the pasta and vegetable mix. Stir it again until it's well combined.

Add salt and pepper to taste.

Enjoy!