Tortellini With Ham and Cream Sauce

• 4 quarts water
• Salt to taste if desired
• 3 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon finely minced garlic
• 1/2 pound cooked ham, cut into 1/2-inch cubes
• 1/2 pound zucchini, ends trimmed and cut into 1/2-inch cubes, about 2 cups
• 1 1/4 pounds red ripe tomatoes, peeled and cut into 1/2-inch cubes, about 3 cups
• 1 teaspoon finely minced, seeded hot green pepper, optional
• 1 9-ounce package fresh or dried cheese tortellini
• 1/2 cup heavy cream
• 2 tablespoons freshly grated Parmesan cheese
• 13 cup finely chopped scallions

1. Bring the water to a boil and add salt.
2. Heat the oil in a skillet and add the onion and garlic.
3. Cook briefly until wilted.
4. Add the ham and cook, stirring, about 1 minute.
5. Add the zucchini and cook, stirring, about 1 minute.
6. Add the tomatoes and cook about 5 minutes.
7. Add the pepper and continue cooking about 5 minutes.
8. Meanwhile, add the tortellini to the boiling water and cook about 5 to 8 minutes or to the desired degree of doneness.
9. Scoop out and reserve 1/4 cup of the cooking liquid.
10. Drain the tortellini.
11. Add the reserved 1/4 cup cooking liquid to the sauce, along with the cream and cheese.
12. Stir.
13. Add the tortellini and blend well.
14. Sprinkle with scallions and serve.

water, salt, olive oil, onion, garlic, ham, zucchini, red ripe tomatoes, green pepper, heavy cream, parmesan cheese, scallions

Taken from cooking.nytimes.com/recipes/2764 (may not work)