Vermicelli Or Angel Hair Pasta With Catfish And Artichokes Recipes

PASTA WITH CATFISH AND ARTICHOKES

Pasta with Catfish and Artichokes image

Sauteed artichoke hearts, zucchini, and tender catfish are just a few of the highlights in this creamy pasta dish.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 11

Ingredients

2 (6 ounce) fillet BLANKS U.S. Farm-Raised Catfish fillets
3 tablespoons butter
1 cup sliced artichoke hearts
1 red bell pepper, cut into julienne strips
1 carrot, cut into julienne strips
1 zucchini, cut into julienne strips
⅔ cup heavy cream or milk
1 pinch salt and freshly ground black pepper
8 ounces angel hair pasta or vermicelli
½ (3 ounce) package grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

Cut catfish fillets in half crosswise and slice into thin strips.
Melt butter in a large skillet over medium heat. Add catfish strips and saute for 1 minute. Stir in artichokes, bell pepper, carrot and zucchini and saute until vegetables are tender and fish flakes easily when tested with a fork. Stir in cream or milk. Season with salt and pepper to taste. Keep sauce warm while preparing the pasta.
Cook pasta according to the package directions. Drain and place in a serving bowl. Pour cream mixture over the pasta, sprinkle with Parmesan cheese and toss well. Sprinkle with nutmeg and serve immediately.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 40.9 g, Cholesterol 129.1 mg, Fat 35.2 g, Fiber 4.8 g, Protein 25.6 g, SaturatedFat 17.7 g, Sodium 544.2 mg, Sugar 4.1 g

VERMICELLI OR ANGEL HAIR PASTA WITH CATFISH AND ARTICHOKES

Vermicelli or Angel Hair Pasta With Catfish and Artichokes image

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.

Provided by TOOLBELT DIVA

Categories Catfish

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 163.5, Fat 5.4, SaturatedFat 2, Cholesterol 25.2, Sodium 203.8, Carbohydrate 16.7, Fiber 2.4, Sugar 3, Protein 12.4

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