Whole wheat pasta with red lentils and zucchini

Peel and slice the onion, crush the garlic, then cut the 300 g of zucchini into small dice.

Fill the saucepan with water, add the pinch of salt and bring to a boil over high heat while you keep going.

Heat 2 cl of olive oil in the skillet over medium heat, then cook the onion 3 minutes before adding the garlic and curry powder for 1 minute.

Add the 100 g of red lentils and 30 cl of water to the skillet, cover and let it simmer over low heat. Stir now and then.

Once the lentils are simmering, drop the 140 g of whole wheat pasta into the boiling water and cook for the time on the package, about 10 min, then drain it, saving a small glass of pasta water.

While the pasta cooks, add the zucchini to the skillet with some pepper. Cover and cook 5 minutes until it's tender.

Tip all the drained pasta into the skillet with 2 cl of olive oil, salt and pepper. Toss over low heat 1 minute, adding a little pasta water if it's too dry.