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on HIGH or 4 hours on LOW
frozen chopped broccoli
frozen bay scallops
frozen raw, peeled medium-size shrimp
low-sodium chicken broth
thick slice onion
thick slice lemon
angel hair pasta
reduced-fat basil pesto (such as Buitoni)
Coat slow cooker bowl with nonstick cooking spray. Arrange broccoli on bottom of bowl, then top with frozen scallops and shrimp. Pour broth and wine over top, then add parsley, onion and lemon. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Drain and discard parsley, onion and lemon.
Meanwhile, cook pasta according to package, 7 minutes; reserve 1/2 cup water. Drain pasta; place in large serving bowl.
Add seafood and pesto to pasta; toss well to combine, adding pasta water by the tablespoonful, if needed.
- Servings Per Recipe 6
- Fat, total(g)8
- sat. fat(g)2
- Percent Daily Values are based on a 2,000 calorie diet
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