Seared Tilapia With Spinach And White Bean Orzo

• 3/4 cup uncooked orzo pasta
• 4 (6-ounce) tilapia fillets
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/2 tablespoons olive oil, divided
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 1 (5-ounce) package fresh baby spinach
• 1 cup halved grape tomatoes
• 1 (15-ounce) can unsalted cannellini beans
• 4 lemon wedges (optional)

1. Cook orzo according to package directions, omitting salt and fat.
2. While pasta cooks, sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
3. Add remaining 1 1/2 teaspoons oil to pan. Add crushed red pepper and garlic; saute 30 seconds. Add spinach; saute 1 minute or just until spinach wilts. Stir in tomatoes, beans, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute or just until thoroughly heated. Remove pan from heat. Add pasta to pan; toss to coat. Divide pasta mixture among 4 plates, and top with fish fillets. Serve with lemon wedges, if desired.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

orzo pasta, tilapia fillets, salt, black pepper, olive oil, red pepper, garlic, baby spinach, halved grape tomatoes, beans, lemon wedges

Taken from www.myrecipes.com/recipe/tilapia-spinach-bean-orzo (may not work)