1/2 pound catfish fillets
8 ounces uncooked angel hair pasta
1 sweet red pepper, julienned
1 carrot, julienned
1 zucchini, julienned
3 tablespoons butter or margarine, melted
1 (14 ounce) can artichoke hearts,
drained and cut into quarters
2/3 cup whipping cream
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Cut catfish fillets into 2-inch strips and set aside.
Cook pasta according to package directions; drain and set aside.