| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | French | Appetizers, Fish and se, Pasta, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | Catfish Fillets | |
| 3 | T | Margarine, low-fat |
| 1 | c | Artichoke Hearts, sliced |
| 1 | Red Pepper, cut in | |
| Julienne stri | ||
| 1 | Carrot, cut in julienne | |
| Stri | ||
| 1 | Zucchini, cut in julienne | |
| 2/3 | c | Low Fat Milk |
| 1/4 | lb | Angel Hair Pasta, or |
| Vermicelli | ||
| 1/2 | c | Grated Parmesan Cheese |
| 1/4 | t | Ground Nutmeg |
INSTRUCTIONS
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. Serves 8. Serve with fresh salad and French bread. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 28.2mg
Sodium: 489.5mg
Potassium: 410.8mg
Carbohydrates: 18.9g
Fiber: 2.6g
Sugar: 2.7g
Protein: 23.5g