Spinach-Pasta Alfredo

  Pan-Fried Tilapia with Spinach-Pasta Alfredo

Pan-Fried Tilapia

Season Tilapia with garlic salt & black pepper - both sides - pressing the spices into the fillet. Coat fillet all over with flour - dust off excess. In a skillet, heat a little oil of choice (I like olive oil) and pan-fry fish 3 to 4 minutes per side. Drain off oil on paper towel.

*Serve fish with fresh lemon wedge to squeeze on top of the fillet. 

Spinach-Pasta Alfredo

• 12 oz penne pasta
• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 cups whole milk
• 6 oz. cream cheese
• 3/4 cup grated Parmesan
• 1/4 tsp salt 
• Freshly cracked pepper
• 4 cups baby spinach

(*I also added about a cup and a half of freshly grated mozzarella cheese)

• Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
• While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
• Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
• Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
• Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
• Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.

  Alfredo Source: Budget Bytes