Spaghetti with Spinach, Lentils and Meatballs

Pasta dishes are always a good idea!

Make spaghetti al dente in salted water according to package instructions. Press the sausage meat as small dumplings from the sausage skin into a large frying pan in the hot oil and roast at low temperature for three minutes. Finely dice the onion, add to the dumplings form and sauté until translucent. Rinse the spinach, drop it into a large saucepan and add to the dumplings. Rinse the lentils and add to the dumplings. Add beef broth and whipping cream and cook everything together for about five minutes. Season to taste with salt and freshly ground pepper. Drain the spaghetti (save a little of the pasta water) and mix with the dumplings and vegetables. Add a little more pasta water if necessary.

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