05-25-2005, 01:10 PM
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
Cut catfish fillets into 2-inch strips and set aside.
Cook pasta according to package directions; drain and set aside.
Sauté red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes).
Remove vegetables from skillet. Add catfish and sauté until tender.
Return vegetables to skillet; add artichokes and whipping cream. Cook over low just until heated. Add pasta and cheese; toss gently.
Sprinkle with nutmeg and serve immediately.
Makes about 4 servings.
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
Cut catfish fillets into 2-inch strips and set aside.
Cook pasta according to package directions; drain and set aside.
Sauté red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes).
Remove vegetables from skillet. Add catfish and sauté until tender.
Return vegetables to skillet; add artichokes and whipping cream. Cook over low just until heated. Add pasta and cheese; toss gently.
Sprinkle with nutmeg and serve immediately.
Makes about 4 servings.