Spaghetti Marinara with Garlic Breadcrumbs

First, fill a small pot with hot water and place over high heat. While waiting for water to boil, cut the ends off the Zucchini (2) and cut in half lengthwise. Very carefully, grate on a mandoline with the julienne attachment. Set aside.

Once the water boils, add the Whole Wheat Spaghetti (4 oz) and cook to preferred doneness. Drain and set aside once cooked.

Heat Olive Oil (2 Tbsp) in a large saute pan. Add Fresh Basil (2 Tbsp) , Fresh Rosemary (1 Tbsp) , and Garlic (3 cloves) to the pan with Salt (to taste) and Ground Black Pepper (to taste) . Cook for about one minute.

Add the Panko Breadcrumbs (1/4 cup) to the pan and then cook until toasted and golden stirring regularly. Remove the mixture from the pan and set aside.

Add Olive Oil (1 Tbsp) to the hot saute pan along with grated zucchini and Salt (to taste) and Ground Black Pepper (to taste) . Cook for a couple minutes before adding the Marinara Sauce (1 1/2 cups) , Parmesan Cheese (1 cup) and cooked spaghetti.