Cheesy, Creamy Pasta with Summer Veggies

I love summer veggies!!! Especially fresh from the garden...yum, yum!! This casserole from "Pioneer Woman" uses a lot of my favorite veggies and then adds cheese and pasta! What could be better????? Kids loved it, husband loved it...Try it and you will love it!

16 ounces 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 florettes

1/2 pound zucchini (about 1 medium zucchini), diced

1/2 cup frozen peas

3 green onions, sliced (white and light green parts)

3 cloves garlic, minced

4 tablespoons butter

2 tablespoons olive oil

20 to 22 ounces whole milk ricotta cheese

2 eggs

1/2 teaspoon salt

freshly ground black pepper

1 1/2 cup 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 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, stir together, 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 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 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.