This is one of my favorite go-to recipes for quick, easy, healthy and delicious cooking! Who knew cooking healthy and quick could be so accessible. This stir-fry is great to make for leftovers or if you’re feeling generous, share with some grateful, very grateful friends.
approximately half a box or 8 oz of your favorite whole grain pasta
3 tilapia filets, I used frozen.
1 can garbanzo beans, no salt added
1 package fresh mixed vegetables (broccoli, carrots, cauliflower) Or use approximately 2.5 cups of your absolute favorite veggies
1/2- 1 cup chopped tomatoes
1/2- 1 cup tomato sauce (any works, even flavored)
2 large handfuls of spinach
1 clove of garlic
juice of 1 lemon (cut in half, used in two parts)
black pepper and red pepper flakes to taste.
some sort of cooking spray or olive oil. I’m sure coconut oil works too!
First step, defrost the tilapia filets if frozen.
Next, start the pasta boiling process in a medium pot. You can always make the pasta prior to starting the whole tilapia process, but I am too impatient for that .
Meanwhile, heat up a large skillet and toss the oil or spray, garlic, 1/2 of lemon, tomatoes and spices together. I use enough spicy spices to set most people’s mouths on fire, so choose accordingly to your preference =) Let these cook a bit on medium- medium low just enough for the spices and tomatoes to mingle.
Add the tilapia filets and cook till done.
Don’t forget about the pasta!!!! Each pasta has specific instructions so read the box and tend to that as necessary, drain when it’s ready etc you know, you know..
To the tilapia, add the spinach, garbanzo beans, and the other 1/2 of lemon, to your liking. Cook until all is warm, spinach is wilted, and garbanzo beans are looking oh so tasty.
Once pasta is drained and dried, add to the tilapia creation and mix all together. Add the tomato sauce and let simmer for about 5 minutes on low heat.
Health fun fact: The lemon in this helps with the iron absorption from the spinach in your body. Yay for healthy and tasty eats.