2 1/2 cups whole wheat penne pasta
3 cloves garlic, minced
12 oz tilapia fillets
2 tablespoons olive oil
1 cup heavy cream
5 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 (5 ounce) package baby spinach leaves
2 roma tomatoes, chopped
Fill a large pot with water and bring to a boil for the pasta. Cook according to directions to al dente.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic. Cook the fish in the oil until golden brown, turning once (about 5 minutes total).
Pour in the cream and lemon juice into the skillet. Stir in the jalapeno, salt, pepper, cayenne pepper, and paprika. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork (about 2 minutes). Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and pasta once cooked. Serve with shredded parmesan cheese if desired.
As my husband says, this pasta has a bit of heat to it. ;)