Pasta with Catfish and Artichokes Recipe

Pasta with Catfish and Artichokes Recipe

8 ozs. angel hair pasta, uncooked
1/2 lb. catfish fillets
1 (14 oz.) can of artichoke hearts,
drained & quartered
2/3 cup of whipping cream
1 julienned sweet red pepper
3 tbsps. melted margarine or butter
1 julienned carrot
1/4 tsp. ground nutmeg
1 julienned zucchini
1/2 cup of Parmesan cheese, grated

Slice the fillets of catfish in strips that measure each around 2 inches then set it aside. Pasta should now be cooked as per instructions from its package and drained well then set this aside as well.

In a skillet, saute zucchini, carrots and the red peppers in the butter until they are tender and crisp (10 mins.).

Take vegetables out of the skillet and add in the catfish then saute just until the fillets turn soft.

Put back vegetables into the skillet and add in whipping cream and artichokes.

The catfish and artichoke mixture should be cooked on low heat until it has been warmed thoroughly. Next, add in the cheese and pasta then mix well.

Finish with a sprinkling of nutmeg before serving it.

Serves 4