Recipe Thursday

Springy Shells (brought to you from the kitchen of the Pioneer Woman)

16 oz. medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florets
1/2 pound zucchini (about 1 medium sized), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tbsp. butter
2 tbsp. olive oil
20-22 oz. whole milk ricotta cheese
2 eggs
1/2 tsp. salt
freshly ground black pepper
1 1/2 cups Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente - with still quite a bit of bite.

Melt butter with the olive oil over medium-low heat, then add in the garlic.

Add the asparagus to the pan and cook for 5 minutes. Sprinkle a little salt. Add the broccoli and cook for 1 minute, then add the zucchini and cook for 1 or 2 more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.

In a separate bowl, mik the ricotta, eggs, salt and pepper until well combined.

To assemble, butter a 9x13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan cheese over the ricotta, then 1/2 the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Drizzle with a couple of tablespoons of olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.