Whole-Wheat Spaghetti With Walnuts, Spinach, Tomato and Garlic Breadcrumbs

Set a large pot of salted water over high heat; bring to a boil.

Meanwhile, in heavy saute pan, heat 1 tablespoon oil over medium-high heat. Add garlic; saute until fragrant but not brown, about 30 seconds.

Reduce heat to medium; add panko, salt and pepper. Cook, stirring often, until panko crumbs brown and turn crisp, about 4 minutes. Transfer to medium bowl and stir in toasted walnuts.

Cook pasta in boiling water until al dente, about 8 minutes. Meanwhile, add 1 tablespoon more oil to same saute pan. Add red pepper flakes; saute until fragrant. Add tomatoes and salt and pepper to taste; saute 5 minutes until they start to soften. Fold in spinach and all but 2 teaspoons parsley.

Drain pasta and transfer to large bowl. Toss with tomato mixture, half the panko crumbs and 1 tablespoon oil. Divide into two shallow bowls or plates; drizzle each with ½ tablespoon remaining oil and garnish with olives and feta. Sprinkle remaining panko crumbs and parsley on top.