Pasta With Seafood and Pesto |
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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 6 |
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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. 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.
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