Prepare pasta according to box instructions, cooking to 'al dente'.

Rinse, place into a large mixing bowl and lightly drizzle with oil then toss to move oil throughout all pasta.

Set aside.

In a large pan/pot place on medium heat on the stovetop.

Add a few tablespoons of Olive Oil at a time up to 1/4 C.

Now place Panko Crumbs in.

Lightly 'brown' turning constantly to NOT burn.

Once browned, remove to a bowl.

On medium-low heat, place the same pot to then prepare the herb seasoning.

In a pot, add 2 Tablespoons from the 1/4 reserve Olive oil.

Next, add in minced garlic.

Place Veggie Boullion in and water.

Then Herbs and optional Red Hot Pepper Flakes.

Garlic will color to 'red-brown' so watch the heat and don't let it burn.

Once the garlic is lightly sauteed, add-in water, slowly as it will spatter.

Stir to combine well.

Replace pasta to the pot and stir to mix from bottom to top to ensure coating pasta.

Pasta will shade 'light red' due to bouillon (that's fine!).

Turn off heat and allow the pasta to absorb the mixture.

Transfer pasta to the large bowl, top with panko crumbs, then lemon, then cheese, and the reserved herb leaves for garnish.

Serve warm.

Refrigerate any leftovers in an airtight container.