Fusilli pasta with garlic, parmesan, and breadcrumbs

בס"ד

I made this pasta dish for lunch, and it turned out just perfect. This pasta with garlic, parmesan, and breadcrumbs is a beautiful, easy-fix recipe.
It also serves as an excellent nutritious dish since I used it in this recipe whole wheat pasta.

The recipe is adapted from Delish with many changes I made to the original recipe.
Fussili pasta in garlic, bread crumbs, and parmesan
The measurements were made using universal cups and spoons
Ingredients:
About 2 Tbsp. olive oil
1 Tbsp. lemon juice (or more, if you enjoy a more of a sour side)
8 frozen minced garlic cubes*
1/2 cup bread crumbs
1/4 tsp. crushed chili
1 Tbsp. dried parsley
1 1/4 tsp. salt or according to flavor
500-gram (1.1 lb.) whole Durum wheat fusilli pasta by "Tvuot"
1/2 cup grated parmesan or as much as you want

Preparation:
Preheat a pot with water (no salt) and cook the pasta according to your liking.
While the pasta is cooking, preheat oil in a pan and add the lemon juice, garlic, bread crumbs, parsley, salt, and crushed chili. Fry on medium heat until golden, about 3-4 minutes. Mix occasionally. When done, turn off the heat.
When the pasta is ready, strain it from water and transfer to a serving bowl. I tend to transfer the pasta a few portions at a time, so I can distribute the bread crumbs and parmesan evenly. After transferring portions of pasta and sprinkling with the bread crumbs mixture and the grated parmesan cheese, mix well and continue.
Serve and enjoy!  

*You can use fresh garlic cloves, but since they will give more taste than frozen ones, then I recommend using only 5-6 of fresh garlic cloves.