Zucchini pasta with lentil bolognese

This recipe for pasta with lentil bolognese is different from any recipe. Seasoned with garlic and herbs, I served it over crispy zucchini pasta. Enjoy!

Preparation time: 20 minutes
Servings: 2

2 medium-sized zucchini, chopped into spirals with a spiralizer
1 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, mashed
1 cup pelati
1 cup cooked green lentils
2 tsp oregano
2 tsp fresh parsley leaves, finely chopped
1 tsp lemon juice
a pinch of salt
a pinch of pepper

1. Cut the zucchini into spirals with a spiralizer, and dry them with a paper towel.
2. Meanwhile, to make the bolognese lentil sauce, heat 1 tablespoon of olive oil in a pot at moderate temperature, then add the onion and garlic. Saute until the onion softens, then add the cooked lentils, pelati, oregano, and a pinch of salt and pepper. Simmer for a few minutes to warm the lentils.
3. After 7-8 minutes, combine the zucchini and pour over the lentil bolognese.
4. Serve and enjoy.