Linguine with Red Lentils, Capers and Zucchini
Cook the lentils in plenty of water until soft. Drain well. Cook the linguine in boiling water according to package instructions until al dente. Rinse the zucchini and cut into cubes. Peel the onion and cut into cubes. Drain capers.
Heat the oil in a saucepan and sauté onion. Add zucchini and sprinkle with flour. Pour in broth and bring to a boil. Add capers, herbs, creme fraiche and Parmesan to taste. Stir lentils into the sauce, heat until warmed through and then stir in the drained linguine.
Arrange on plates and serve with Parmesan.