Seafood Pesto Pasta
- 1 of 3 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.
- 2 of 3 Meanwhile, cook pasta according to package, 7 minutes; reserve 1/2 cup water. Drain pasta; place in large serving bowl.
- 3 of 3 Add seafood and pesto to pasta; toss well to combine, adding pasta water by the tablespoonful, if needed.
Servings Per Recipe: 6
Per Serving: 4 g fiber, 2 g sat. fat, 8 g Fat, total, 116 mg chol., 33 g pro., 36 g carb., 384 mg sodium, 352 kcal cal.