Vermicelli or Angel Hair Pasta With Catfish and Artichokes

I was introduced to catfish while on a driving holiday through Arkansas and Missouri and quickly developed a taste for this thick-meaty fish. It is so versatile and forgiving you can cook it virtually any way you wish. Be aware of the nutmeg in the recipe - intolerance to nut products should be considered prior to preparation.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  catfish fillets
• 3  tablespoons low-fat margarine
• 1  cup  sliced artichoke heart
• 1  red pepper, julienned
• 1  carrot, julienned
• 1  zucchini, julienned
• 2⁄3 cup low-fat milk
• 1⁄4 lb  vermicelli or 1⁄4 lb angel hair pasta
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 teaspoon ground nutmeg

Directions

1. Cut catfish in half, crosswise and slice into thin strips.
2. Saute catfish in melted margarine.
3. Add the vegetables and cook until tender.
4. Stir in low-fat milk; keep warm.
5. Cook pasta according to directions on package.
6. Drain; toss well with cheese and catfish mixture.
7. Sprinkle with nutmeg and serve immediately.