Pasta With Catfish And Artichokes

Course : Fish
Serves: 8
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2 fillets catfish fillets
3 tablespoons margarine -- low-fat
1 cup artichoke hearts -- sliced
1 medium red pepper -- cut in julienne
1 medium carrot -- julienne
1 medium 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 / Directions:

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.

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