Pasta With Seafood and Pesto

This dish (except for the actual pasta) is made in the slow cooker/crockpot, using mostly frozen ingredients, so it is very convenient for many of today's cooks. From "Family Circle" magazine.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 3  cups  frozen chopped broccoli
• 1  lb bay scallop (frozen)
• 3⁄4 lb  medium raw shrimp (frozen peeled)
• 2⁄3 cup low sodium chicken broth
• 1⁄2 cup white wine
• 3  sprigs fresh parsley
• 1  slice onion (thick)
• 1  slice lemon (thick)
• 1⁄2 lb angel hair pasta
• 7  tablespoons reduced-fat basil pesto (such as Buitoni)

Directions

1. Spray bowl of slow cooker with cooking spray.
2. Arrange broccoli on the bottom of the bowl; top with frozen scallops, then shrimp.
3. Pour in broth and wine; add parsley, onion slice,lemon slice, and coverf.
4. Cook on HIGH 2 hours or LOW 4 hours.
5. Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup of the pasta water.
6. Place pasta in a large serving bowl; add seafood (discarding parsley, onion, and lemon), pesto, toss well to combine.
7. Add pasta water, by tablespoons, if needed, and serve.