It can be made using a skillet and one pot of boiling, salted water if you're strategic with your order of operations, minimizing dishes to wash and time to prepare. Use penne rigate to hold the light sauce and flat baby spinach that won't clump up like curly spinach.
1 lb tilapia fillet
1/2 lb asparagus, cut on the bias to match the length of the penne pasta
1/2 lb baby spinach
1/2 lb penne rigate pasta
1/2 red onion thinly sliced
1/2 c. chopped cilantro
1/4 c. extra virgin olive oil
3 lemons
1 tbsp garlic paste
1 tbsp unsalted butter
1 tsp salt, plus more to add to boiling water
2 tsp fresh, coarsely ground black pepper
4 servings
In a large mixing bowl, juice the lemons and whisk in half of the cilantro, half of the onion, all of the garlic paste, all of the olive oil, salt, pepper.
Marinate the fish 30 minutes to 1 hour while washing and preparing the other ingredients. (You can cut it into chunks to make it fit into the bowl more easily.) Take the fish out of the marinade and put it in a cold, non-reactive 12-inch skillet.
Meanwh9ile, bring 6 quarts of water to a boil. Blanch the asparagus for until tender. Remove with a spider (see picture) from the boiling water. Shock in cold water, then drain it, (the spider is good for this, too) and marinate while cooking the fish, adding the remaining onion. Blanch the spin
ach in the same way for 2 minutes and shock. (Don't marinate the spinach.)
Cook the penne until just short of al dente in the same water (approx. 10 minutes). After dropping the pasta in the water, cook the fish in a skillet until it flakes apart, about 10-15 minutes on medium low heat. Cook the large pieces until opaque and flaky. Separate into big flakes. Stir in the butter and pasta to the skillet. Add lemon marinade and asparagus. Bring to a boil then simmer for 2-3 minutes. Toss in the spinach. The sauce will be thin but flavorful.
I think the leftovers will be good cold, too.
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