THEO'S PENNE RIGATE ALFREDO WITH ZUCCHINI, SHITAKE MUSHROOMS AND SWEET BASIL

 (RECIPE POSTED BY THEODORE ALTON McELROY)

In a large cast iron skillet, heat the following:
1/4 cup Extra Virgin Olive Oil
2 garlic cloves minced
2 to 3 sprigs of fresh Oregano torn into small pieces

Meanwhile in a large pot add the following:
8 cups of water
teaspoon of Sea Salt
2 Table spoons of Extra Virgin Olive Oil

Bring to boil and add Penne Rigate Pasta and boil until ala dente about 11-13 minutes.
Meanwhile to the large cast iron skillet, add:
1 cup of sliced Shitake Mushrooms
1 cup of sliced Zucchini

Sautee until tender.
After the pasta is cooked, drain in a colander and return to large pot and add one jar of Alfredo sauce, stir and then with a slotted spoon, remove the zucchini and mushrooms, add to the large pot.
Pour into a large pasta serving bowl, add several leafs of fresh Basil, stir
Top with grated Mozzarella or Romano cheese.
Serve in individual pasta bowls with garlic toast and wine