Pasta with Catfish and Artichokes

Bring a large pot of salted water to a boil. Add the angel hair pasta or vermicelli and cook according to package directions until al dente, then drain and set aside.

While the pasta cooks, pat the catfish fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once foaming, place the catfish fillets in the pan and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the julienned red bell pepper, carrot, and zucchini, stirring frequently until tender-crisp, about 3-4 minutes.

Add the sliced artichoke hearts to the skillet and stir to combine with the vegetables. Cook for 1 minute to warm through.

Pour the heavy cream or milk into the skillet, stirring gently to combine with the vegetables. Season with salt, freshly ground black pepper, and the ground nutmeg.

Flake the cooked catfish fillets into bite-sized pieces and gently fold into the cream sauce along with the cooked pasta. Toss lightly to coat all components evenly.

Divide the pasta mixture among four serving plates and top each portion with grated Parmesan cheese. Serve immediately while hot.