Whole wheat pasta with lentils and roasted zucchini

Turn the oven on to 220 °C and line a baking sheet with parchment paper.

Cut the zucchini into 1 cm half-moons. Peel the onion and slice it thin, then chop the garlic.

In the mixing bowl, toss the zucchini with 1 tbsp of olive oil, the paprika, salt and pepper. Spread it on the baking sheet and roast 20 min, flipping halfway through.

Bring a large saucepan of salted water to a boil, then cook the whole wheat pasta for the time on the package, usually 10 to 12 min. Drain it, saving a glass of pasta water.

In the skillet, heat the remaining 0.5 tbsp of oil over medium heat. Cook the onion 8 min until it's tender and golden, then add the garlic for 1 min.

Drain and rinse the canned lentils, then add them to the skillet with the onion. Heat 3 min over medium heat, stirring, with salt and pepper.

Add the pasta and roasted zucchini to the skillet. Toss 1 min, adding a little pasta water if it's too dry, then serve right away.