Creamy Pesto Tortellini

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“Deliciously creamy tortellini recipe that's healthy. I got this from Fitness Magazine's website.”
READY IN:
30mins
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 2 (9 ounce) packages frozen cheese tortellini (or ravioli) or 2 (9 ounce) packagesfresh 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
  • 14 cup prepared pesto sauce
  • 14 lb ham, cubed

Directions

  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.

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