Creamy Pesto Tortellini

• (9 ounce) packages frozen cheese tortellini (or ravioli) or (9 ounce) packages fresh light cheese tortellini (or ravioli)2 packages
• medium zucchini, halved lengthwise and cut crosswise into 1/4-inch slices1
• small red bell pepper, cored, seeded, and diced↗1
• small yellow bell pepper, cored, seeded and diced↗1
• cup fat-free half-and-half1 cup
• cup prepared pesto sauce↗1⁄4 cup
• lb ham, cubed↗1⁄4 lb

Step-by-step instructions

1. 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. 2

   Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.

3. 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.