This pasta combines all my favorite things: briny, buttery castelvetrano olives, peppery greens, bright herbs, lots of parmesan, and crispy, cheesy, lemony breadcrumbs. I highly recommend making a double batch of breadcrumbs and adding them to salads and pastas throughout the week.

Ingredients:
1 lb whole wheat spaghetti
1/4 cup olive oil, divided
1 cup panko breadcrumbs
3/4 cup grated parmesan
1 lemon, zested and juiced
4 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup castelvetrano olives, pitted and halved
3 cups arugula
3/4 cup mixed tender herbs, such as parlsey, chives, or mint, chopped

Preparation: 
1. Bring a large pot of water to a boil. Season with salt, then add spaghetti and cook until al dente. Reserve 1 cup pasta water, and drain.

2. In a small skillet over medium heat, add two tbs olive oil. Once oil is hot, add breadcrumbs and season with salt and pepper. Cook, stirring often, until they start to turn golden. Add 1/2 cup grated parmesan and stir until cheese is evenly distributed. Continue to cook until cheese is melted and breadcrumbs are deeply golden brown. Transfer to a bowl, and mix in the zest of one lemon.

3. In a large skillet or dutch oven, heat remaining 2 tbs olive oil. Add sliced garlic and shallot and cook, stirring occasionally, until they soften and take on a little color. Add castelvetranos, season with salt and pepper, and continue to cook until the garlic is golden brown and olives are softened and golden in spots.

4. Add cooked spaghetti, 1/2 cup pasta water, lemon juice, and remaining 1/4 cup parmesan to the pan, and stir until everything is evenly distributed and the noodles are glossy with sauce. Stir in greens until wilted. Season with salt and pepper to taste. Mix in about half of your herb mixture. Add more parmesan and pasta water as needed.

5. Divide into bowls and top each serving with more herbs, cracked pepper, and breadcrumbs. Enjoy!