Gemelli with Summer Squash and Herby Breadcrumbs

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

While pasta cooks, finely mince 2 garlic cloves and roughly chop 100 g fresh parsley and 30 g fresh thyme.

In a large skillet, heat 46 g olive oil over medium heat and toast 133 g breadcrumbs with minced garlic, salt, and half the herbs until golden, about 3–4 minutes.