Springy Shells

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.
Serve with extra Parmesan, crusty French bread, and chilled white wine.
Yummy!

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

Patsy’s Wild Rice Salad

Serves 8

½ teaspoon salt
1 cup wild rice (real wild rice; don’t use a mixture of wild/white)
1 – 6 ounce jar marinated artichoke hearts, drained & halved
1 – 6 ounce can peas, drained (I used early June peas)
1/3 cup chopped green bell pepper
1 cup cherry tomatoes, halved

Bring 2 cups water to boil and add salt and rice. Stir well, reduce heat to low, cover and simmer 50 minutes.

Combine the cooked rice, artichoke hearts, peas, green pepper, tomatoes and ½ of the dressing. Toss well, cover and chill. Just before serving, toss again. Add more of the dressing if it seems dry. You may wish to sprinkle with toasted slivered almonds before serving.

Dressing
Combine the following ingredients and shake well. Refrigerate.

1 1/3 cup canola oil
½ cup white vinegar
¼ cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon ground white pepper
½ teaspoon dry mustard
¼ teaspoon paprika

http://thepioneerwoman.com/cooking/patsys-wild-rice-salad/