Catfish Pasta Primavera

Course : Vegetables
Serves: 4
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8 ounces fettuccine
1/2 small red bell pepper -- cut into strips
1/2 small yellow bell pepper -- cut into strips
1/2 small green bell pepper -- cut into strips
4 ounces pea pods -- trimmed
6 medium green onion -- cut into strips
2 tablespoons shallot -- chopped
1/4 cup butter or margarine
1 cup dry white wine -- or chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound catfish fillet -- diced
4 medium sun-dried tomatoes -- in olive oil
2/3 cup Parmesan cheese
1/4 cup fresh dill weed -- chopped
2/3 cup freshly grated parmesan cheese
1 teaspoon fresh ground black pepper

Preparation / Directions:

Drain and coarsely chop sun-dried tomatoes, if using. Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet cook red pepper, yellow pepper, green pepper, pea pods, onions, and shallots in butter or margarine until peppers are just crisp-tender. Remove vegetables from skillet. Add chicken broth, salt and pepper to skillet. Bring to boil. Add catfish. Return to boil; reduce heat. Simmer, uncovered, about 3 minutes or until catfish flakes easily, stirring occasionally. Add sun-dried tomatoes. if desired. Return vegetables to skillet, tossing gently to coat. Place cooked fettuccine in a large serving bowl. Add catfish mixture, tossing to coat. Sprinkle with Parmesan cheese and dill. Stir gently to mix. Serve with fresh Parmesan cheese and pepper.


Nutritional Information:

560 Calories (kcal); 20g Total Fat; (34% calories from fat); 34g Protein; 52g Carbohydrate; 107mg Cholesterol; 736mg Sodium

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