Ingredients

1-2 pounds scallops (fresh or thawed)

1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce

12 -16 ounces farfalle pasta (or other preferred pasta shape)

6 ounces baby spinach

Optional:  1 Tablespoon lemon juice; additional lemon slices

Instructions

1. Pour entire jar of  Jesben® Tomato, Peppers & Herbs Slow Cooker Sauce in slow cooker.  Cover and cook on low for 4-8 hours or high for 2-3 hours.
2. Set slow cooker to high and stir in scallops, spinach, and lemon juice. Cook on high 15 minutes or longer until scallops are cooked through.
3. Meanwhile, cook pasta according to package directions. Drain and toss with butter and/or olive oil.
4. Serve scallops with sauce on bed of pasta.
5. Garnish with sliced lemon if desired.

Makes 6 servings.