Pasta With Catfish & Artichokes

Recipe Ingredients

2		Catfish fillets
3 tablespoons	45ml	Margarine - low-fat
1 cup	237ml	Artichoke hearts - sliced
1		Red pepper - cut in julienne stri
1		Carrot - cut in julienne stri
1		Zucchini - cut in julienne stri
2/3 cup	157ml	Low fat milk
1/4 lb	113g / 4oz	Angel hair pasta - or vermicelli
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1/4 teaspoon	1.3ml	Ground nutmeg

Recipe Instructions

Cut catfish in half crosswise and slice into thin strips. Saute catfish in melted margarine; add the vegetables and cook until tender. Stir in low fat milk; keep warm. Cook pasta according to package directions, drain. Toss well with cheese and catfish mixture. Sprinkle with nutmeg and serve immediately.

Serves 8.

Serve with fresh salad and French bread.

Source:
Cooking Light, May 1995, page 120

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