Vegetable and White Bean Pasta with Garlic Breadcrumbs

Bring a large pot of salted water to a boil for the pasta.

While waiting for water to boil, wash and trim the zucchini, then dice into 1/2-inch pieces.

Wash cherry tomatoes and slice them in half.

Peel and mince 3 garlic cloves, keeping 2 cloves separate from 1 clove (for breadcrumbs and sauce).

Drain and rinse the cannellini beans.

When water is boiling, add 6 oz penne pasta and cook according to package directions until al dente (usually 9-11 minutes).

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.

Add 1/3 cup panko breadcrumbs and 1 clove minced garlic to the skillet, stirring frequently until golden brown, about 3-4 minutes.

Transfer toasted breadcrumbs to a small bowl and set aside.

In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat.

Add diced zucchini and cook for 3-4 minutes until beginning to soften.

Add remaining 2 cloves minced garlic, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Cook for 30 seconds until fragrant.

Add halved cherry tomatoes and cook for 2 minutes until they begin to soften and release juices.

Add drained cannellini beans, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and heat through for 2-3 minutes.

Reserve 1/2 cup pasta cooking water before draining pasta.

Drain pasta and add it directly to the skillet with vegetables and beans.

Add 1/4 cup of reserved pasta water and toss everything together. Add more pasta water if needed to create a light sauce.

Divide pasta between two plates and top each with half of the garlic breadcrumbs and 2 tablespoons parmesan cheese.