Pioneer Woman's Springy Shells

Talk about going green. This dish has 6 different veggies in it. (Is garlic a veggie?) Anyway, it was really good and also meatless for those who don't want meat every night. (Holly).
16 oz. medium pasta shells
1 pound asparagus, cut into 1 inch pieces (avoid tough part)
1/2 pound broccoli, cut up
1 medium zucchini, diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 Tbs. butter
2 Tbs. olive oil
20 oz. whole milk ricotta
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups Parmesan cheese, grated

*Cook pasta and set aside. Melt butter with olive oil in skillet over medium heat. Add garlic. Add asparagus and cook for 5 minutes. Sprinkle a little salt. Add broccoli and cook for one minute. Add zucchini and cook for one or two minutes. Add peas and onions. Stir together until all heated and turn off heat. In a bowl, combine ricotta, eggs, salt and pepper. Mix well. To assemble, butter a 9X13 pan. Add half the pasta, then spread 1/2 the ricotta mixture. Sprinkle 1/3 of the Parmesan over the ricotta. Then spread 1/2 the veggies. Repeat with pasta, ricotta, Parmesan, veggies, then the rest of the Parmesan. Drizzle with olive oil and bake for 25 minutes at 350.
*Next time I will use smaller pasta, less pasta and more veggies.