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6 Quick! Delicious One-Dish Dinners

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Creamy Pesto Tortellini

Start to finish: 33 minutes
Makes: 6 servings

  • 2 packages (9 ounces each) frozen or 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
  • 1/4 pound ham, cubed

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.

Nutrition facts per serving: 357 calories, 19g protein, 45g carbohydrate, 11g fat (4g saturated), 3g fiber

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huhnjill wrote:

@sckuski: I suppose you could make pesto without the pine nuts. Try it!

2/21/2011 07:04:12 PM Report Abuse
sckuski wrote:

Pesto sauce please???? Do you have a good recipe for pesto, without nuts?

8/21/2010 12:10:18 PM Report Abuse
elliedemarchis wrote:

Most tortellini and raviolis are very high in fat and calories so make sure to check the nutrition information beefore buying!

8/19/2010 11:34:00 AM Report Abuse

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