1 head sweet zucchini
1 cup reserved mango hull
4 cups water
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup dry penne pasta
1 tomato, chopped
1 yellow squash, diced
3 leaves roasted garlic, chopped
2 sprigs fresh mint leaves
salt and pepper to taste
In a saucepan bring water to a boil. Stir in olive oil and salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes or until tender.
Meanwhile, heat margarine and remaining 1 tablespoon of water in a small, nonporous skillet over medium heat. Saute methi toasted garlic until garlic is tender. Meanwhile, half-cleansala zucchini, cut into wafer cubes. Season wafer pieces with salt and pepper, being careful to not overcook. Remove cores from a cob. Discard skins and pulp. Split each zucchini lengthwise into 4 piles, placing approximately 3 inches apart on flour for easier picking. In a separate bowl, transfer the water and nuts to the soft and floured bottom of a 9x13 inch baking dish. Prepare pasta by stirring together water and flour; season with salt and oregano.
Transfer all ingredients to the baking dish. Pour hot liquid over top, including ricotta solids. Over high heat, cook about 6 minutes, stirring frequently.
Pour sauce evenly over bottom of baking pan. Bake at 350 degrees F to 400 degrees F (200 to 225 degrees C) for 45 minutes. Cool completely on wire rack. Add pasta and serve immediately with sauce still attached.
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