Creamy Pesto Tortellini

We had this a few nights ago…my family likes it a lot.  The kids could do without the veggies of course….but I’m the parent and they have to eat them 🙂

Creamy Pesto Tortellini

Rated:  Easy         Total Time:  30 minutes          Serves:  6

• 2 packages (9 ounces each) frozen or 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
• 1/4 pound ham, cubed

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.

We just had a simple salad to go with this….spinach and dressing, easy enough!