Pasta with catfish and artichokes
8 servings
Ingredients
| Quantity | Measure | 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.