Cool whole wheat penne until al dente. Bring a pot French lentils to a boil then turn down to a simmer and let cook until slightly tender, but still firm. Thinly slice a red onion and chunk a zucchini - sauté over medium in olive oil until onions are translucent and zucchini is browning. Toss together with spinach in a large bowl. Salt and pepper to taste!