Pasta With Seafood and Pesto

• 3 cups frozen chopped broccoli
• 1 lb bay scallop (frozen)
• 34 lb medium raw shrimp (frozen peeled)
• 23 cup low sodium chicken broth
• 12 cup white wine
• 3 sprigs fresh parsley
• 1 slice onion (thick)
• 1 slice lemon (thick)
• 12 lb angel hair pasta
• 7 tablespoons reduced-fat basil pesto (such as Buitoni)

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.

broccoli, bay scallop, shrimp, chicken broth, white wine, parsley, onion, lemon, pasta, basil pesto

Taken from www.food.com/recipe/pasta-with-seafood-and-pesto-435480 (may not work)