Creamy Pesto Tortellini - cooking recipe

Ingredients

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

Preparation

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.