Bring a large pot of water to the boil, season with salt and cook the Red Lentil Penne according to packet instructions.
Drain the Penne and toss with 1 teaspoon of olive oil, place on a tray to cool down. Meanwhile in a large fry pan, saute the zucchini with garlic and a little olive oil until browned, season with salt and pepper to taste and set aside.
In a large bowl combine the sherry vinegar, mustard, honey and smoked paprika and whisk together. Stream in the remaining olive oil and whisk until the dressing is thick. Season
with salt and pepper to taste.
Once the zucchini has cooled down, combine all the ingredients in a large bowl and serve.
