Herbed Mushroom Spinach Penne Pasta

Prep:

1. peel and crush garlic
2. thinly slice onion
3. chop mushrooms into slices
4. wash spinach
5. wash and chop parsley

Method:

1. Use a large pot of salted boiling water. Boil penne until al dente (about 10-12 minutes). Drain and reserve some pasta water.
2. In a large pan, heat olive oil (1 tbsp/person) over medium heat. Add chopped onion and cook until softened (about 2-3 minutes). Add minced garlic and cook for 1-2 minutes until fragrant. Stir in sliced mushrooms and cook for 5-7 minutes until they are golden and their moisture is released.
3. Add baby spinach to the pan and cook until wilted, about 2 minutes. Season with Italian herbs, salt, and pepper.
4. Add the cooked penne to the pan. Toss everything together, adding a bit of reserved pasta water if needed to adjust the consistency.
5. Stir in the grated Parmesan cheese and chopped parsley just before serving.
6. wash and chop parsley
7. cut lemon into wedges
8. preheat the oven to 200°C (180°C fan-forced)
9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.