Arugula Pasta with Lemon Parmesan

Ingredients

• 8 ounces whole-wheat or brown rice spaghetti
• 2 tablespoons extra-virgin olive oil, divided
• ½ cup whole-wheat panko breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• ¾ ounce Parmesan cheese, grated (about 7 tablespoons; see Tip), divided
• 1 ½ teaspoons grated lemon zest, divided
• 4 large cloves garlic, peeled and smashed
• 2 tablespoons lemon juice
• 3 tablespoons unsalted butter
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 3 cups arugula

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