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

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.