easy tilapia with pasta and peas
Last night was one of those dinner’s-whatever-we-have-in-the-fridge-and-pantry nights. (I didn’t make it to the supermarket this week.)
After spotting a package of tilapia (seasoned with cracked pepper) in the freezer, I grabbed a box of whole wheat bow ties, summer squash and an almost-empty bag of frozen peas. While the fish baked and pasta cooked, I sliced the squash and added italong with the frozen peasto the boiling pasta water for about four minutes. The only thing the dish needed was a little olive oil, which I drizzled on top of the cooked fish.
Ill hop back on the Pinterest Challenge next week. But, I have to admit that I sometimes enjoy making dinner on-the-cuff no shopping list or recipe, no preconceived notions of what the dish should look like. Yes, some ad lib meals work, others not so much. This one was delicious, and much healthier than that take-out meal I briefly considered ordering.
TELL US: What on-the-cuff fish dishes have you made? We’d love to hear about them!
Posted by Rima Kleiner, MS, RD
