Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve 1 cup pasta water, then drain. If using Banza, cook it for a minute less than the lower end of the time range specified. (for example, the cavatappi box says to cook for 6 to 8 minutes, so I cook it for 5). Also, be sure to simmer the pasta rather than boiling it, and rinse it under cold water immediately after straining it. These tips will ensure it's perfectly cooked and not mushy!

Meanwhile, add the breadcrumbs, 1 tablespoon of the oil, 1 minced garlic clove, and a pinch of salt to a large, high-sided skillet or braiser. (I know it feels awkward to not heat the oil first, but you really don't need to here!) Turn the heat to medium and cook, stirring, until the breadcrumbs are golden-brown and toasted, 3 to 4 minutes. Transfer to a small bowl.

Give the skillet a second to cool off (you don't want the next batch of garlic to brown too quickly). Add the butter and remaining 1 tablespoon oil and heat over medium-low. When the butter is about halfway melted, add the Italian seasoning, red pepper flakes, remaining 4 minced garlic cloves, and several grinds black pepper. Cook, stirring, until the garlic is fragrant and just beginning to turn golden, 1 to 3 minutes (if your skillet was still hot, this will happen quickly).

Reduce the heat to low. Add the cooked pasta, lemon zest and juice, and a splash of the reserved pasta water and stir to coat. Remove from the heat and add half the Parmesan, half the parsley, and half the breadcrumbs. Season generously with salt to taste.

Divide the pasta into individual serving bowls and top with the remaining Parmesan, parsley, breadcrumbs, and a drizzle of olive oil.