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Springy Shells
http://thepioneerwoman.com/cooking/2009/06/springy-shells/
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Ingredients
categorized
original
16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
½ pounds Broccoli, Cut Into Small Florets
½ pounds Zucchini (about 1 Medium Zucchini) Diced
½ cups 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.)
½ teaspoons Salt
2 whole Eggs
1-½ cup Parmesan Cheese
Black Pepper, Freshly Ground
Extra Olive Oil For Drizzling
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Asparagus
(
1
pound
)
Broccoli
(
1/2
pounds
)
Garlic
(
3
cloves
)
Green onions, whole
(
3
)
Peas, Frozen
(
1/2
cups
)
Zucchini
(
1/2
pounds
)
Cooking & Baking
Black pepper, Freshly Ground
(
1
)
Olive oil
(
2
Tablespoons
)
Olive oil
(
1
)
Salt
(
1/2
teaspoons
)
Pasta & Grains
Pasta shells
(
16
ounces
)
Dairy
Butter
(
4
Tablespoons
)
Parmesan cheese
(
1 1/2
cup
)
Ricotta cheese
(
20
ounces
)
Refrigerated
Eggs, whole
(
2
)
Preparation
Read recipe preparation on
thepioneerwoman.com
The Pioneer Woman
www.thepioneerwoman.com
All 534 recipes
Social Stats
46.4
Rating
1-100
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Tweets
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0
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Recipe Stats
Published June 22, 2009 (3 years ago).
13 people saved this recipe.
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