Ingredients

  • 1 cup cherry tomatoes, sliced in half
  • 2 cloves garlic
  • 2 tablespoons Italian seasoning
  • 2 tablespoons lemon pepper
  • 4 tablespoons olive oil
  • 125 grams pappardelle
  • Parmesan, for serving
  • 2 tablespoons pine nuts
  • salt and pepper
  • 225 grams creamed spinach

Ready In 25 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Make a marinade of olive oil, pressed garlic, lemon pepper, and Italian seasoning.
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Step 2

  • Spread this all over the fish fillets and season with salt and additional pepper, if you like.
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Step 3

  • Put the fish fillets in a large baking dish and bake in the oven at 400 degrees F (200 degrees C) for 15 minutes or until the fish is easily flaked with a fork.
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  • Length: 15 minutes

Step 4

  • While the fish is cooking, prepare the creamed spinach (I used frozen) in a pot.
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Step 5

  • Add salt and pepper if needed.
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Step 6

  • Toast the pine nuts in a pan.
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Step 7

  • Cook the pappardelle. My brand only needed 2 minutes to cook, so I waited until the tilapia was finished.
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  • Length: 2 minutes

Step 8

  • Drain the pappardelle and mix it into the creamed spinach.
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Step 9

  • Serve the pappardelle alongside the tilapia fillets with the cherry tomatoes and toasted pine nuts.
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Step 10

  • Add parmesan as desired.
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