Just because it is summer does not mean the crock pot gets the season off. Most of us think of chili and casserole when it comes to crock pot fair. But, it doesn’t have to be that way at all! In fact, it will be nice to allow the crock pot to do the cooking so I don’t have to be in a hot kitchen for hours cooking. I love knowing dinner is done by just tossing in ingredients in the crock pot and letting it do its thing. But is it possible to make light summer time food in a crock pot? I previously thought it was not possible. My crock pot has not been used so far this season. But low and behold, a friend gave me this amazing recipe after I commented on how good it was at an event. I was shocked to learn she used her crock pot.
Seafood Pesto Pasta
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)
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.