Pasta With Catfish & Artichokes

This comforting dish combines tender strips of catfish with vibrant vegetables like artichoke hearts, zucchini, and carrots, all tossed with delicate angel hair pasta. The sauce is a light, creamy blend of low-fat milk and melted margarine, enriched with sharp grated Parmesan cheese and a warm hint of ground nutmeg. It offers a satisfying texture contrast between the soft fish and the crisp-tender vegetables. Perfect for a quick weeknight dinner or a light lunch, this recipe brings a touch of Italian-inspired elegance to your table without requiring heavy creams or long cooking times. It is a versatile meal that balances protein and vegetables beautifully, making it a wholesome choice for the whole family.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 79.2

Description

This comforting dish combines tender strips of catfish with vibrant vegetables like artichoke hearts, zucchini, and carrots, all tossed with delicate angel hair pasta. The sauce is a light, creamy blend of low-fat milk and melted margarine, enriched with sharp grated Parmesan cheese and a warm hint of ground nutmeg. It offers a satisfying texture contrast between the soft fish and the crisp-tender vegetables. Perfect for a quick weeknight dinner or a light lunch, this recipe brings a touch of Italian-inspired elegance to your table without requiring heavy creams or long cooking times. It is a versatile meal that balances protein and vegetables beautifully, making it a wholesome choice for the whole family.

Ingredients

2 Catfish Fillets
3 tablespoon Margarine -- low-fat
1 cup Artichoke Hearts -- sliced
1 Red Pepper -- cut in
1 Carrot -- julienned
1 Zucchini -- julienned
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

Directions

1
Bring a large pot of salted water to a boil for the pasta.
2
Cut the catfish fillets in half crosswise, then slice into thin strips.
3
Julienne the carrot and zucchini into thin strips.
4
Melt the margarine in a large skillet over medium heat.
5
Add the catfish strips to the skillet and sautÃÂ© until lightly golden and nearly cooked through.
6
Add the artichoke hearts, julienned carrots, zucchini, and red pepper to the skillet.
7
Cook the vegetables until tender-crisp, stirring occasionally.
8
Stir in the low-fat milk and keep the mixture warm over low heat.
9
Cook the angel hair pasta according to package directions until al dente, then drain.
10
Toss the drained pasta with the catfish and vegetable mixture.
11
Stir in the grated Parmesan cheese until well combined.
12
Sprinkle with ground nutmeg and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 79.2kcal

% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.5g8%
Cholesterol 20.8mg7%
Sodium 100.2mg5%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.9g8%
Sugars 0.6g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, substitute half-and-half or heavy cream for the low-fat milk.

If you prefer a firmer fish, cod or haddock can be used as a substitute for catfish.

Ensure the vegetables are julienned uniformly so they cook evenly.

This dish is best served immediately to maintain the pasta texture and warmth.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of milk to restore creaminess.

Keywords: catfish, artichokes, pasta, angel hair, zucchini, carrots, cream sauce, nutmeg, parmesan, italian, seafood, vegetables, quick dinner, light meal, family friendly

Read it online: https://www.chefs-mate.com/recipe/pasta-with-catfish-artichokes/