Bring a large pot of salted water to a boil; add the whole wheat pasta and cook until al dente according to package directions. Drain, reserving 1/2 cup of cooked pasta water.
Heat a large non-stick pan over medium heat.
Place the minced garlic on a cutting board. Use the flat side of your knife and run over the garlic until a paste forms. Add a pinch of salt and rub again with the knife.
Heat 1 tbsp. olive oil and the garlic. Stir quickly so it doesn’t burn, about 30 seconds, and then add the bread crumbs. Cook for 3-5 minutes, stirring often until golden brown. Add in the nutritional yeast and red pepper flakes. Remove the bread crumbs from the pan and wipe clean.
Remove the stems from the collard greens and stack the leaves on top of one another. Tightly roll, like a cigar. Starting at the end, thinly slice the chard leaves.
Heat the remaining 1 tbsp. oil in the large non-stick pan. Add the remaining garlic clove and the chard leaves with a pinch of salt and pepper. Cook until the collards are wilted and cooked through.
Add in the pasta and stir together. If the pasta is too dry, add in a little of the reserved pasta water. You may or may not need it.
Add in the reserved bread crumbs, lemon juice, and zest. Season to taste and enjoy!