Pasta with Catfish and Artichokes

Description

A Catfish recipe.

Ingredients

• 2 U.S. Farm-Raised catfish fillets
• 3 tablespoons butter
• 1 cup sliced artichoke hearts
• 1 red bell pepper, cut into julienne strips
• 1 carrot, cut into julienne strips
• 1 zucchini, cut into julienne strips
• ⅔ cup heavy cream or milk
• salt and freshly ground black pepper
• 8 ounces angel hair pasta or vermicelli
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg

Procedures

1. Cut catfish fillets in half crosswise and slice into thin strips.
2. Melt butter in a large skillet over medium heat. Add catfish strips and sauté for 1 minute.
3. Stir in artichokes, bell pepper, carrot and zucchini and sauté until vegetables are tender and flakes easily when tested with a fork.
4. Stir in cream or milk. Season with salt and pepper to taste. Keep sauce warm while preparing the pasta.
5. Cook pasta according to the package directions.
6. Drain and place in a serving bowl. Pour cream mixture over the pasta, sprinkle with Parmesan cheese and toss well.
7. Sprinkle with nutmeg and serve immediately.