Creamy Pesto Tortellini

Deliciously creamy tortellini recipe that's healthy. I got this from Fitness Magazine's website.

• Ready In: 30 mins
• Serves: 6
• Yields: 1/2 cup

Ingredients

• 2 (9 ounce) packages  frozen cheese tortellini (or ravioli) or 2 (9 ounce) packages  fresh light  cheese tortellini (or ravioli)
• 1  medium zucchini, halved lengthwise and cut crosswise into 1/4-inch slices
• 1  small red bell pepper, cored, seeded, and diced
• 1  small yellow bell pepper, cored, seeded and diced
• 1  cup  fat-free half-and-half
• 1⁄4 cup  prepared pesto sauce
• 1⁄4 lb ham, cubed

Directions

1. Cook pasta in a large pot of lightly salted boiling water until al dente. For the last 2 minutes of cooking, add zucchini and peppers. Drain in colander.
2. Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.
3. Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.