Catfish Pasta Primavera

Description

A Catfish recipe.

Ingredients

• 8 ounces fettuccine
• 1/2 small red pepper, cut into strips
• 1/2 small yellow pepper, cut into strips
• 1/2 small green pepper, cut into strips
• 4 ounces pea pods, trimmed
• 6 green onions, cut into strips
• 2 tablespoons chopped shallots
• 1/4 cup butter or margarine
• 1 cup dry white wine or chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound U.S. Farm-Raised Catfish, cut into bite-size pieces
• 4 large sundried tomatoes in olive oil, drained and coarsely chopped (optional)
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh dill OR 1 tablespoon dried dill
• freshly grated Parmesan cheese
• freshly ground pepper

Directions

1. Cook fettuccine according to package directions; drain.

2. 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.

3. Add white wine, salt, and pepper to skillet. Bring to a boil. Add Catfish. Return to boil; reduce heat. Simmer, uncovered, about 3 minutes or until Catfish flakes easily.

4. Stirring occasionally, add sun-dried tomatoes if desired. Return vegetables to skillet, tossing gently to coat.

5. Place cooked fettuccine in a large serving bowl. Add Catfish mixture, tossing to coat. Sprinkle with Parmesan cheese and dill. Stir gently to mix.

6. Serve with fresh Parmesan cheese and pepper.