Seafood Pesto Pasta

So my fiancé gets Family Circle magazine, I'm not sure why, but there are some great recipes in it!! Tonight we had Seafood Pesto Pasta. It was a very quick to prepare, and we both loved it!! I didn't take my own picture of it, so I am borrowing the picture from the Family Circle website!! While on the website I found 3 more vegetarian recipes to make!!! Check it out by clicking HERE

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 (I used vegetable 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)

Directions

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.

Brittney