Vermicelli or Angel Hair Pasta With Catfish and Artichokes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I was introduced to catfish while on a driving holiday through Arkansas and Missouri and quickly developed a taste for this thick-meaty fish. It is so versatile and forgiving you can cook it virtually any way you wish. Be aware of the nutmeg in the recipe - intolerance to nut products should be considered prior to preparation. 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 |
Directions:
1. Cut catfish in half, crosswise and slice into thin strips.
2. Saute catfish in melted margarine.
3. Add the vegetables and cook until tender.
4. Stir in low-fat milk; keep warm.
5. Cook pasta according to directions on package.
6. Drain; toss well with cheese and catfish mixture.
7. Sprinkle with nutmeg and serve immediately.
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