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Pasta with Catfish and Artichokes

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Dairy French Appetizers, Fish and se, Pasta, Vegetables 8 Servings

INGREDIENTS

2 Catfish Fillets
3 tb 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
Stri
2/3 c Low Fat Milk
1/4 lb Angel Hair Pasta — or
Vermicelli
1/2 c Grated Parmesan Cheese
1/4 ts 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

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

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