Creamy Pesto Tortellini

• 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
• 1/4 cup prepared pesto sauce
• 1/4 lb ham, cubed

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.

frozen cheese tortellini, zucchini, red bell pepper, yellow bell pepper, pesto sauce, ham

Taken from www.food.com/recipe/creamy-pesto-tortellini-474890 (may not work)