Whole wheat pasta with red lentils and zucchini

Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.

Add the 160 g of whole wheat pasta to the boiling water. Let it cook for 10-12 min over medium heat until al dente. Drain in the colander.

Peel the onion and dice it small. Peel and mince the garlic clove. Wash the zucchini and cut it into small cubes (no need to peel).

Heat the olive oil in the nonstick skillet over medium heat. Add the onion and garlic and cook for 2-3 min without letting them brown.

Add the zucchini cubes to the skillet. Cook for 5 min over medium heat, stirring now and then.

In the same saucepan you used for the pasta, add the 80 g of red lentils. Cover with cold water (about 2 times the volume of the lentils). Bring to a boil, then turn the heat down and let them cook for 10 min over low heat.

Drain the lentils if needed, then add them to the skillet with the zucchini. Add the curry powder, salt and pepper. Mix well and let it simmer for 2 min.

Add the drained pasta to the skillet. Stir gently so the pasta is well coated with the veggies and lentils.