{Springy Veggies & Shells}

This was a very pretty and yummy dish. Lots of veggies which my kids actually ate pretty good with the cheese and the pasta with it. It was really simple to throw together too.

16 oz box medium shell pasta
1 pound asparagus, cut into 1 1/2 in pieces
1/2 pound broccoli, cut into small florets
1/2 pound zucchini, diced
3 whole green onions, sliced
4-5 cloves garlic, minced
4 Tbs butter
2 Tbs olive oil
20 oz ricotta cheese
1/2 tsp salt
2 eggs
1 1/2 cup freshly grated parmesan cheese
extra olive oil for drizzling

Preheat oven to 350 degrees.

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

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

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

Assembly:

Butter a 9×13-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 over the ricotta, then ½ of 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 olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Adapted from: Ree Drummond (Tasty Kitchen)