Pasta with catfish and artichokes

8 servings

Ingredients

Quantity Ingredient
2 Catfish fillets
3 tablespoons Margarine; low-fat
1 cup Artichoke hearts; sliced
1 Red pepper; cut in julienne
1 Carrot; cut in julienne stri
1 Zucchini; cut in julienne st
⅔ cup Low fat milk
¼ pounds Angel hair pasta; or vermice
½ cup Grated parmesan cheese
¼ teaspoon Ground nutmeg

Directions

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.

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