Creamy Pesto Tortellini

Recipe by mills4realz
READY IN: 30mins
SERVES: 6
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (9 ounce) packages frozen cheese tortellini (or ravioli) or (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
  • 14
    cup prepared pesto sauce
  • 14
    lb ham, cubed
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DIRECTIONS

  • 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.
  • Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.
  • Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.
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