Heat 1 tablespoon of the olive oil in a 12-inch high-sided skillet or Dutch oven over medium heat until shimmering. Add 1/4 cup panko breadcrumbs and 1/8 teaspoon of the kosher salt and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Transfer to a small bowl and wipe the skillet clean with paper towels.
Add 3 1/2 cups water, 1/2 cup plain Greek yogurt, the remaining 2 tablespoons olive oil, remaining 2 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine. Add 12 ounces dried penne pasta and stir to combine.
Bring the mixture to a boil over high heat. Boil uncovered, stirring occasionally with a wooden spoon, for 7 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.
Add 1 (12-ounce) bag Whole Foods European Greens Frozen Vegetable Blend to the skillet and stir to combine. Cook until the pasta is al dente, almost all the liquid has evaporated, and the vegetables are tender, 3 to 4 minutes more.
Remove from the heat and stir in Parmesan cheese. Divide the pasta among bowls, sprinkle with breadcrumbs, and top with chopped fresh basil leaves if desired.