Vermicelli Or Angel Hair Pasta With Catfish And Artichokes Recipes

GINGER CATFISH WITH VERMICELLI

Steps:

• Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside.
• When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs.
• Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.

CHICKEN WITH ARTICHOKES AND ANGEL HAIR PASTA

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, parsley, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.

PASTA WITH CATFISH AND ARTICHOKES

Steps:

• Cut catfish fillets in half crosswise and slice into thin strips.
• Melt butter in a large skillet over medium heat. Add catfish strips and saute for 1 minute. Stir in artichokes, bell pepper, carrot and zucchini and saute until vegetables are tender and fish flakes easily when tested with a fork. Stir in cream or milk. Season with salt and pepper to taste. Keep sauce warm while preparing the pasta.
• Cook pasta according to the package directions. Drain and place in a serving bowl. Pour cream mixture over the pasta, sprinkle with Parmesan cheese and toss well. Sprinkle with nutmeg and serve immediately.

ANGEL HAIR PASTA WITH GARDEN VEGETABLES

Steps:

• Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

VERMICELLI OR ANGEL HAIR PASTA WITH CATFISH AND ARTICHOKES

Steps:

• 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 directions on package.
• Drain; toss well with cheese and catfish mixture.
• Sprinkle with nutmeg and serve immediately.