Giwalatos spaghetti with zucchini and lentil sugo

Ingredients for 2 servings:

• 200g spaghetti
• 2 small zucchini
• 80 g lentils, red or yellow
• ½ small onion(s)
• 5 cl cream
• 1 tbsp curry powder
• Salt and pepper, freshly ground
• e.g. Parmesan
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and vegetarian

Pour the olive oil into a non-stick pan and add the finely chopped onion. Sprinkle with curry powder. Sauté both ingredients over medium heat for about 1 minute. Add the lentils, which have been washed in a sieve, pour in 8-10 cl of water, and simmer over low heat for 10 minutes. Meanwhile, cook the spaghetti in salted water according to the package instructions. Cut the zucchini into spaghetti shapes using a spiralizer. Add the zucchini strips to the spaghetti when it needs another 6 minutes. After 4 minutes, fish out the zucchini spirals with spaghetti tongs—the zucchini spirals will float to the top—and add them to the lentils. Pour the cream over the lentils and zucchini, season with salt and pepper, and cook for about 1 minute. Drain the spaghetti, pour over the sauce, and sprinkle with Parmesan cheese.