I was looking for some summer recipes, because slow cooker meals are, by nature, good and hearty. We've already had triple digits this year temp-wise, so I wanted to find some things that looked amazing and wouldn't sit too heavy. I'll post some more as I find them.
Seafood Pesto Pasta
Seafood Pesto Pasta
Makes: 6 servings Prep 10 mins Cook 7 mins Slow Cook 2 hrs on HIGH or 4 hours on LOW
Nutrition Facts
Servings Per Recipe 6
- Amount Per Serving
- cal.(kcal)352
- Fat, total(g)8
- chol.(mg)116
- sat. fat(g)2
- carb.(g)36
- fiber(g)4
- pro.(g)33
- sodium(mg)384
Ingredients- 3 cups frozen chopped broccoli
- 1 pound frozen bay scallops
- 3/4 pound frozen raw, peeled medium-size shrimp
- 2/3 cup low-sodium chicken broth
- 1/2 cup white wine
- 3 sprigs parsley
- 1 thick slice onion
- 1 thick slice lemon
- 1/2 pound angel hair pasta
- 7 tablespoons reduced-fat basil pesto (such as Buitoni)
1. 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. Meanwhile, cook pasta according to package, 7 minutes; reserve 1/2 cup water. Drain pasta; place in large serving bowl.
3. Add seafood and pesto to pasta; toss well to combine, adding pasta water by the tablespoonful, if needed.
Source: Family Circle