Gemelli with Summer Squash and Herby Breadcrumbs

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

While pasta cooks, heat 46 g olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook 1 minute until fragrant.

Add 2 g sliced summer zucchini to the skillet. Cook 3–4 minutes, stirring gently, until tender and lightly golden.