Gemelli with Summer Squash and Herby Breadcrumbs

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

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

Heat 46g olive oil in a large skillet over medium heat and toast 133g breadcrumbs, stirring constantly, until golden and fragrant, about 4–5 minutes.