Whole wheat pasta with red lentils and sautéed zucchini

Fill the large saucepan with water, add the pinch of salt and cover. Put it over high heat until it boils.

While the water heats up, slice the onion, crush and chop the garlic, and cut the 270 g of zucchini into small dice. Chop the parsley.

Pour the 80 g of red lentils into the boiling water and let them simmer 10 min, until tender. Drain them in the colander, set them aside and bring the water in the saucepan back to a boil.

Drop the 160 g of whole wheat pasta into the boiling water and cook 10 min, or according to the package. Save a small glass of pasta water, then drain.

While the pasta cooks, heat 1 tbsp of olive oil in the skillet over medium heat. Cook the onion 3 min, stirring, then add the garlic and curry powder for 30 seconds.

Add the zucchini to the skillet with the pepper. Sauté over high heat 5 min, until golden but still firm.

Add the pasta and lentils to the skillet with the remaining 0.5 tbsp of olive oil. Toss 2 min over medium heat, with a little pasta water if it's dry.

Taste and adjust the salt if needed. Divide between two plates and sprinkle with parsley.