Mississippi Catfish, Inc.

Pasta with Catfish and Artichokes

1 lb. Simmons farm-raised catfish
3 tablespoons butter
1 cup sliced artichoke hearts
1 red pepper, cut julienne strips
1 carrot, cut julienne strips
1 zucchini, cut julienne strips
2/3 cup heavy cream (or 2/3 cup low fat milk)
1/4 lb. angel hair pasta or vermicelli
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg

Slice catfish into thin strips. Sauté catfish in butter; add artichokes, red pepper, carrot and zucchini. Cook until tender. Stir in heavy cream; keep warm. Cook pasta according to package directions; drain. Toss well with cream mixture and cheese. Sprinkle with nutmeg. Serve immediately. Serves 8.

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