Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    catfish fillets
   3      tablespoons   margarine -- low-fat
   1      cup           artichoke hearts -- sliced
   1                    red pepper -- cut in julienne
   1                    carrot -- julienne
   1                    zucchini -- julienne
     2/3  cup           low fat milk
     1/4  pound         angel hair pasta
     1/2  cup           grated parmesan cheese
     1/4  teaspoon      ground nutmeg

Preparation:

Cut catfish in half crosswise and slice into thin strips. Sauté 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. Serve with fresh salad and French bread.