Ingredients
- 1 bag of vacuum-packed, pre-cooked pork meatballs with hamburger steak sauce
- 500 g spaghetti
- 500 ml (2 cups) zucchini, sliced
- 250 ml (1 cup) cooking cream (15% or 35%, as preferred)
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) olive oil
- 1 clove garlic, finely chopped
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Preparation
- In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and set aside.
- Meanwhile, heat the butter and olive oil in a large frying pan over medium heat. Add the sliced zucchini and season with salt and black pepper. Sauté until golden and tender, about 5-7 minutes.
- At the end of the cooking time, add the chopped garlic and sauté for about 1 minute.
- Empty the contents of the bag of pork meatballs with hamburger steak sauce into the pan with the zucchini and garlic. Allow to heat through for a few minutes.
- Add the cooking cream to the pan, then season with salt and black pepper to taste. Allow to reduce slightly.
- Add the spaghetti al dente to the pan and stir gently to combine all the ingredients.
- Serve immediately, garnishing each plate with a little chopped fresh parsley if desired.
