Pasta with Catfish and Artichokes

Serves 8

Ingredients:

• 2 catfish fillets
• 3 tablespoons low-fat margarine
• 1 cup sliced artichoke hearts
• 1 each - red pepper, carrot and zucchini, cut in julienne strips
• 2/3 cup low fat milk
• 1/4 pound angel hair pasta or vermicelli
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
  

Directions:
Cut catfish in half crosswise and slice into thin strips. Saute 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.