Gemelli with Summer Squash and Herby Breadcrumbs

Bring a large pot of salted water to a boil and cook 454g gemelli pasta until al dente, about 1–2 minutes before package time.

While pasta cooks, trim and slice 2g summer squash into thin rounds or half-moons.

Mince 2g garlic clove and roughly chop 100g fresh parsley and 30g thyme.