FOR THE PANKO BREAD CRUMBS
Cook pasta according to the directions on the box.
In the meantime, heat olive oil in skillet over medium-high heat.
Add onion and garlic; cook 2 minutes or until tender, stirring frequently.
In a small bowl whisk together vegetable broth and flour.
Transfer broth mixture to the pan and whisk in the milk; continue to whisk and bring to a boil.
Reduce heat to medium and add spinach leaves; cook for 2 minutes, stirring frequently until spinach is welted and sauce is thickened.
Season with salt, pepper, garlic powder and fresh parsley.
Remove from heat.
Stir in parmesan cheese and add cooked fettuccine; toss to combine and set aside.
FOR THE PANKO BREAD CRUMBS
Melt butter in skillet over medium-high heat.
Add garlic and cook for 1 minute or until fragrant.
Add panko bread crumbs to skillet and continue to cook for 3 minutes, stirring frequently, or until light brown and toasted.
Top fettuccine with the toasted bread crumbs and serve.