Creamy Pesto Tortellini
Serves 6
1 lb frozen or fresh light cheese tortellini
1 medium-size zucchini, halved lengthwise and cut crosswise into
1/4-
inch-thick slices
1 small sweet red pepper, cored, seeded, and diced
1 small sweet yellow pepper, cored, seeded, and diced
1 cup fat-free half-and-half
1/4 cup prepared pesto
1/4 lb ham, cubed
Cook tortellini in large deep pot of lightly salted boiling water
until al dente, firm yet tender. 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 3 minutes.
Return
tortellini and vegetable to sauce pot; toss to coat. Remove from
heat. Let stand 10 minutes to thicken slightly before serving.
306 Calories;9g Fat;3g Fiber;18g Protein;39g Carbs;688mg
Sodium;13mg
Chol
