Recipe - Pasta With Catfish And Artichokes

2 Catfish Fillets
3 tablespoon Margarine lowfat
1 cup Artichoke Hearts cut or sliced up
1 Red Pepper cut in
Julienne stri
1 Carrot cut in julienne
Stri
1 Zucchini cut in julienne
Stri
2/3 cup Low Fat Milk
One fourth pound Angel Hair Pasta or
Vermicelli
One half cup Grated Parmesan Cheese
One fourth teaspoon Ground Nutmeg

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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini