Zucchini Ribbon Pappardelle & Cherry Tomato Bolognese

• 2 zucchini or summer squash
• Pint of cherry tomatoes
• 1/2lb ground meat of choice
• 1 clove garlic, minced
• Olive oil
• Salt and pepper

Zucchini noodles

1. Using a basic vegetable peeler, slice thin strips of zucchini into wide "noodles". Set aside while making the bolognese.

Cherry tomato bolognese

1. Heat some olive oil in a pan over medium heat and add the garlic, stirring until fragrant.
2. Add ground meat (or alternative) of your choosing and cook while breaking up with the back of a wooden spoon until mostly cooked.
3. Add cherry tomatoes and a generous sprinkling of salt to the pan and continue cooking until the tomatoes have begun to burst.
4. Smash some tomatoes open and continue to simmer until the sauce is thickened to your liking. If it gets too thick, just add a little water. Taste and adjust salt if needed.
5. Toss zoodles or your favorite kind of pasta with the sauce and sprinkle with some Parmesan, toasted pine nuts and fresh herbs.