Pasta with Catfish and Artichokes


  • 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


  1. Cut catfish fillets into 2-inch strips and set aside.
  2. Cook pasta according to package directions; drain and set aside.
  3. Saute red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes).
  4. Remove vegetables from skillet. Add catfish and saute 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.

Yield: about 4 servings

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