1/2 pound pasta of choice
1.5 cups thawed frozen spinach
4 tilapia fillets
For the Fish:
2 TB light Olive oil
2 tablespoons lemon juice
1/2 tsp dried thyme
1/2 tsp dried oregano
sprinkling of garlic powder
salt and ground black pepper [to taste]
*paprika for garnish*
For the pasta:
2- 4 TB butter, or margarine
1.5 cups freshly grated Parmesan cheese [from block]
1 tsp chicken bouillon granules
1 tsp garlic powder
1/2 tsp thyme
1/3 cup powdered parmesan, or 3 tb flour [for thickening]
1.5 cups milk
Prep the Spinach:
To 1.5 cups of thawed spinach I added:
1/2 tsp salt
1 TB lemon juice
1/2 tsp powdered onion, or 1 TB dried, minced
Cook pasta in a large sauce pot as directed, drain. Return to sauce pan.
For sauce: I use a medium microwave safe bowl, but you can use a medium sauce pan over medium heat too. Add 2 TB Butter, milk and flour or powdered parmesan cheese, and salt or chicken bouillon. Heat for 2-3 minutes in microwave unti; hot but not boiling.
Add freshly grated parmesan. Stir well and heat additional 1 or 2 minutes. Stir until smooth and thoroughly combined.
Add to cooked, drained pasta. Stir well.
Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, thyme, salt, garlic, paprika, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 3 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
Put spinach in microwave safe bowl and heat until thawed. Once completely thawed , don't drain, just add, onion powder, salt, and Italian seasoning then stir to incorporate.
Divide the spinach between plates, cover with pasta and sauce, then top with a tilapia fillet.