Pasta With Catfish And Artichokes

2 catfish fillets
3 tablespoon margarine; low-fat
1 cup artichoke hea rts; sliced
1 red pepper; cut in julienne
1 carrot; cut in julienne stri
1 zucchini; cut in julienne st
2/3 cup low fat milk
1/4 lb angel hair pasta; or vermice
1/2 cup grated pa rmesan cheese
1/4 teaspoon 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
fatmilk; 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