Pasta with Catfish and Artichokes

Yield: about 4 servings

Ingredients

• 1/2 pound catfish fillets
• 8 ounces uncooked angel hair pasta
• 1 sweet red pepper, julienned
• 1 carrot, julienned
• 1 zucchini, julienned
• 3 tablespoons butter or margarine, melted
• 1 (14 ounce) can artichoke hearts, drained and cut into quarters
• 2/3 cup whipping cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

Instructions

1. Cut catfish fillets into 2 inch strips and set aside.
2. Cook pasta according to package directions; drain and set aside.
3. Sauté red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes).
4. Remove vegetables from skillet. Add catfish and sauté until tender.
5. Return vegetables to skillet; add artichokes and whipping cream. Cook over low just until heated.
6. Add pasta and cheese; toss gently.
7. Sprinkle with nutmeg and serve immediately.