Week 9: Recipe #4--Springy Shells

The Pioneer Woman blog is a lifesaver.  This was a lot of veggies to try and get Lily (and my husband) to eat.  However, I think it actually turned out okay.  Lily did pick out the things she liked from it and passed on other parts, but I like to expose her to lots of different veggies several times in the hopes she'll like them someday.  I served this with fruit and bread.

Photo from Pioneer Woman

You'll Need:

• 16 oz. weight pasta shells (medium), or other short pasta (I used the shells)
• 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 cups frozen peas
• 3 whole green onions, sliced (white and light green parts)
• 3 cloves garlic, minced
• 4 Tblsp. butter
• 2 Tblsp. olive oil
• 20 oz. weight ricotta cheese 
• 1/2 tsp. salt
• 2 eggs
• 1 1/2 cup parmesan cheese
• black pepper, to taste
• extra olive oil for drizzling

Preparation:

1. Preheat oven to 350 degrees.  Cook pasta until extremely al dente--with still quite a bit of bite.
2. 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.
3. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes.  Add the frozen peas, stir together then turn off the heat.  Set aside.
4. In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
5. To assemble:  butter a 9 x 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 1/2 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 veggies and the rest of the parmesan.
6. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Recipe and link:  http://thepioneerwoman.com/cooking/2009/06/springy-shells/