SICILIAN PENNE WITH TILAPIA AND SPINACH RECIPE - (4.6/5)
Provided by mistynoelle13
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. 2. Meanwhile, place a large, heavy skillet over medium-high heat. 3. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. 4. Add the spinach and cook until tender, about 5 minutes. Remove the from the pan and set aside. 5. Season the tilapia cubes with salt and pepper. 6. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the tilapa until opaque. 7. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. 8. Add the tomatoes, spinach, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
TILAPIA WITH SAUTEED SPINACH
You'll love this delicious restaurant-quality meal fit for guests. And because it's all cooked in the same skillet, cleanup won't be chore at all. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.
Nutrition Facts : Calories 362 calories, Fat 21g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 446mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.
PENNE PASTA WITH SPINACH AND BACON
Make and share this Penne Pasta With Spinach and Bacon recipe from Food.com.
Provided by AZPARZYCH
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the penne pasta, and cook until tender, 8 to 10 minutes
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Place bacon in the skillet, and cook until browned and crisp.
- Add garlic, and cook for about 1 minute.
- Stir in the tomatoes, and cook until heated through.
- Place the spinach into a colander, and drain the hot pasta over it so it is wilted.
- Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
TILAPIA & SPINACH BAKE
Make and share this Tilapia & Spinach Bake recipe from Food.com.
Provided by WI Cheesehead
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In a small bowl, mix the spinach, 1/2 C cheddar cheese, 1/4 C bread crumbs, egg, onions and garlic powder.
- Spread the mixture into the bottom of a 9-inch square or 7x11-inch baking dish.
- Arrange the tilapia on top of the spinach and season with tarragon, parsley, salt and pepper.
- Top with the remaining cheddar cheese and bread crumbs.
- Cover and bake 15-20 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 299.8, Fat 13.6, SaturatedFat 7.3, Cholesterol 139.3, Sodium 370.4, Carbohydrate 10.3, Fiber 2.6, Sugar 1.5, Protein 35.4
PENNE AND SPINACH BAKE
This is a quick lowfat meatless dinner, easy because it uses items always on hand, and different because the sauce is milk rather than tomato based. Got this from my friend Diana and make it often. If I have time, I like to use fresh spinach, lightly steamed, and fresh Parmesan cheese.
Provided by LonghornMama
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Saute onion and garlic in 1 T butter until tender.
- Add flour and stir to coat onions.
- Add milk and cook over medium low until bubbly and slightly thickened.
- Remove from heat; add 1/4 c cheese and seasonings.
- Combine pasta, sauce, 1 c cheese, tomatoes and spinach in large bowl.
- Spoon into greased 13x9 baking dish.
- Combine bread crumbs, 2 T cheese and 1 T butter.
- Sprinkle over pasta.
- Bake at 350 degrees for 30 minutes.
SPINACH AND TORTELLINI SOUP RECIPE - (4.8/5)
Provided by S. Danford
Number Of Ingredients 8
Steps:
- Prepare tortellini as directed on package Head soup and milk in a large saucepan over medium heat, stirring occasionally until soup is dissolved, about 5 minutes. Add diced tomatoes, broth, tortellini, spinach, red pepper, and garlic. Continue to cook over medium heat until spinach has cooked down, about 10 minutes.
SICILIAN TILAPIA
Side dish: Garlic Spinach 1 bag spinach 1 Tbsp olive oil minced garlic pepper to taste heat oil on med, add garlic saute 1 min. Add spinach saute 2 more mins. Add pepper.
Provided by Tammy Williams
Categories Fish
Time 20m
Number Of Ingredients 5
Steps:
- 1. In lg skillet, heat 1 Tbsp oil over med heat. Add fish, pepper to taste. Cook 2-5 mins per side, or until cooked. Remove & keep warm.
- 2. Wipe skillet clean. Heat 1 Tbsp oil over med heat. Add onion, mushrooms & italian seasoning. Cook until tender, about 5 mins.
- 3. Serve vegetables over fish. ENJOY!
STEAK GORGONZOLA WITH SPINACH ALFREDO RECIPE - (4.6/5)
Provided by á-167595
Number Of Ingredients 21
Steps:
- Trim fat from sirloin steak. Cut steak into strips about 1-inch wide and 3-inches long. Place steak in a large zipper plastic bag. Mix marinade ingredients and pour over steak in bag. Seal bag and "mush" the marinade and steak together. Place in refrigerator for 1-3 hours. After steak has marinated, preheat your broiler or outside grill on high. Grill steak to desired doneness. Remove to a plate and cover to keep warm in a very low-200 degrees F-oven. Cook fettucine as per package directions. When done, drain. Meanwhile, prepare alfredo sauce by heating the milk and cream in a medium heavy-bottomed saucepan. Mix in the cheeses. DO NOT LET THIS BOIL. Whisk egg yolks well in a separate bowl. Pour about 1 cup of the cream/cheese mixture into the egg yolks, whisking while pouring. This is called "tempering" so the eggs don't form a clump when adding it to the sauce. Pour the tempered egg/sauce mixture back in the saucepan while whisking. Continue to whisk over medium-low heat until sauce begins to thicken. This will be anywhere from 3-5 minutes. Add the spinach and sun-dried tomatoes. Stir well, cover and remove from heat. In a large bowl, combine the hot cooked fettucine with the sauce and toss well. Plate and top each plate with 1/4 of the steak strips. Drizzle with balsamic glaze if using. Put crumbled gorgonzola on top of steak.
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