Ingredients
16 oz rotini noodles, (twist), cooked according to the package
1 lb white fish
2 tsp olive oil
1 cup peas
½ cup light butter
1 cup heavy cream
¾ cup parmesan cheese
¼ tsp salt
¼ tsp ground pepper
1 tsp garlic powder
1 tsp onion powder
Preparation
Place the butter in a medium saucepan or pot then melt. Add the cream and warm on high for 1 minute.
Add the parmesan cheese and warm it until the cheese melts. Add salt, pepper, onion, and garlic powder. Mix all together.
Place the fish on a piece of aluminum foil. Drizzle salt, pepper, and oil on top of the fish to taste.
Cover the foil on top and place the fish in a preheated oven at about 425 degrees F.
Let it cook for about 6 to 8 minutes or until the fish is slightly flaky. Remove and chop up into chunks.
Place the peas and water in boiling water. Cover and steam for about 1 to 2 minutes and drain.
Once everything is made, combine the fish, pasta, and peas in a bowl and cover with the alfredo sauce. Serve and enjoy!
