Gemelli with Summer Squash and Herby Breadcrumbs

Bring a large pot of salted water to boil; add 454 g gemelli and cook until 1–2 minutes before al dente.

While pasta cooks, finely mince 2 garlic cloves and 100 g parsley; finely dice 2 g summer squash.

Heat 46 g olive oil in a large pan over medium heat; add garlic and cook until fragrant, about 30 seconds.