Pasta with Catfish and Artichokes 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. Sauté red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes). Remove vegetables from skillet. Add catfish and sauté until tender. Return vegetables to skillet; add artichokes and whipping cream. Cook over low just until heated. Add pasta and cheese; toss gently. Sprinkle with nutmeg and serve immediately. Makes about 4 servings.