Sugar river cheese co.

Ingredients

• 1 package of penne
• water to fully cover the pasta
• 1/4 cup extra virgin olive oil
• 1/4 chopped garlic
• 6 chopped pearl onions
• 1/4 cup chopped sun dried tomatoes
• 1/2 cup zucchini, cubed
• 10 shitake mushrooms
• 1/4 cup oyster mushrooms
• salt and pepper to taste
• 10-15 chopped leaves of fresh basil
• 2 sprigs of fresh parsley
• 1/2 package Sugar River White Cheddar with Roasted Garlic and Green Onion
• Sugar River Parmesan

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Preparation

• In a medium size pot pour in water to two thirds height. Add the penne and cook until it is al dente.
• Pour the oil into a medium shallow pan. Sauté the chopped garlic and onions.
• Add the tomatoes when the above show some golden brown. After 30 seconds add the zucchini and mushrooms.
• Let it all cook for 1 minute and add basil and parsley. Take off fire after 2 more minutes. Add mixture to drained penne.
  
• Cut the Sugar River White Cheddar with Roasted Garlic and Green Onion into small cubes. Add the cubes into the mixed penne and vegetable.
• Continue mixing until cheese is mostly melted. Sprinkle with shavings of Sugar River Parmesan. Serve while still hot.

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