Springy Shells
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
1 pound Asparagus, Cut Into 1 1/2 Inch Pieces, Discard Tough Pieces
1/2 pound Broccoli, Cut Into Small Florets
1/2 pound Zucchini (about 1 Medium Zucchini) Diced
1/2 cup Frozen Peas
3 whole Green Onions Sliced (white & Light Green Parts)
3 cloves Garlic, Minced
4 Tablespoons Butter
2 Tablespoons Olive Oil
20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
1/2 teaspoon Salt
2 whole Eggs
1-1/2 cup Parmesan Cheese
Black Pepper, Freshly Ground
Extra Olive Oil For Drizzling
Instructions
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.
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