Vegetarian

Springy Shells takes several minutes to prepare.

Springy Shells takes several minutes to cook.

Springy Shells makes 8 servings.

The ingredients for Springy Shells are:

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

Here is how you make Springy Shells:

Cook pasta until extremely al dente - with still quite a bit of bite.Melt butter with the olive oil over medium-low heat, and 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, and then turn off the heat. Set aside.In a separate bowl, mix 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. Bake for 25 minutes at 350?F or until nice and hot.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user CNAHORVATH5.

The nutritional information for Springy Shells is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 279.8

• Total Fat: 14.9 g
• Cholesterol: 70.9 mg
• Sodium: 428.8 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 3.8 g
• Protein: 16.7 g