Seared Tilapia with Spinach and White Bean Orzo

1          c           uncooked orzo pasta

4          6-ounce tilapia fillets (or other white fish)

½         tsp        salt, divided

½         tsp        black pepper, divided

1 ½       tbsp      olive oil, divided

½         tsp        crushed red pepper

3          cloves   garlic, minced

8          oz         fresh baby spinach

1          c           halved grape tomatoes

15         oz         can unsalted cannellini beans

1          whole   lemon, cut into wedges

Cook orzo according to package directions, omitting salt and fat. 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.

Add remaining 1 1/2 teaspoons oil to pan. Add crushed red pepper and garlic; sauté 30 seconds. Add spinach; sauté 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.