Vermicelli Or Angel Hair Pasta With Catfish And Artichokes - cooking recipe

Ingredients

2 catfish fillets
3 tablespoons low-fat margarine
1 cup sliced artichoke heart
1 red pepper, julienned
1 carrot, julienned
1 zucchini, julienned
2/3 cup low-fat milk
1/4 lb vermicelli or 1/4 lb angel hair pasta
1/2 cup grated parmesan cheese
1/4 teaspoon ground nutmeg

Preparation

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 directions on package.
Drain; toss well with cheese and catfish mixture.
Sprinkle with nutmeg and serve immediately.