Spaghetti With Potato Sage And Lemon Recipes

SPAGHETTI WITH POTATO, SAGE AND LEMON

Spaghetti With Potato, Sage and Lemon image

A delicious and unusual spaghetti dish, completely vegetarian, adapted from a recipe in Vicki Wild's 'Wild Sides: an A-Z of essential, exceptional vegetable side dishes'. Well this one is certainly exceptional - there was nothing even remotely like it already posted - but to me this is clearly a main course dish rather than a side dish. Depending on taste preferences, you may like to substitute some of the stock for wine. When I now make this, I use Recipe #135453 for the stock.

Provided by bluemoon downunder

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 large potatoes, peeled
olive oil
1 teaspoon dried thyme
1 large onion, sliced
4 garlic cloves, finely chopped
1/2 cup sage leaf
500 g spaghetti
1 1/2 cups vegetable stock
sea salt
fresh ground black pepper
1 large lemon, juice of
100 g parmesan cheese or 100 g pecorino cheese, shaved

Steps:

Preheat the oven to 200ºC.
Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.
Add the spaghetti to a large saucepan of boiling water and cook until al dente.
Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
Add the sage and sauté for 1 minute or until soft.
Add the drained spaghetti and toss to combine.
Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
Remove from the heat and drizzle with a little olive oil.
Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
Serve with crusty rolls and salad greens.

Nutrition Facts : Calories 819.2, Fat 6.7, SaturatedFat 3.3, Cholesterol 14.7, Sodium 290.4, Carbohydrate 161.6, Fiber 14.4, Sugar 7, Protein 29.1

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