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Nutrition Facts
Serving Size 1 (638g) Recipe makes 6 servings The following items or measurements are not included below: sage leaves vegetable stock
Calories 819
Calories from Fat 60		(7%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 290mg		12%
Potassium 2301mg		65%
Total Carbohydrate 161.6g		53%
	Dietary Fiber 14.4g	57%
	Sugars 7.0g
Protein 29.1g		58%
detailed view... how is this calculated?

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Spaghetti With Potato, Sage and Lemon

Recipe #124598 | 50 min | 10 min prep

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Jun 6, 2005

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 Vegetable Stock for the stock.

SERVES 6 (change servings and units)

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 pecorino cheese, shaved

Directions

1
Preheat the oven to 200ºC.
2
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.
3
Add the spaghetti to a large saucepan of boiling water and cook until al dente.
4
Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
5
Add the sage and sauté for 1 minute or until soft.
6
Add the drained spaghetti and toss to combine.
7
Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
8
Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
9
Remove from the heat and drizzle with a little olive oil.
10
Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
11
Serve with crusty rolls and salad greens.

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Featured Reviews for This Recipe

From: Lucky Chef

On Jan 15, 2009

We had this for dinner this evening and DH loved it. I used fingerling potatoes instead of 8 large as that is what I had on hand. Cant wait to try it tom for lunch with some left over grilled shrimp. Even two out of the 3 kids ( all under 6) really enjoyed this dish. Don'ts skrimp on the good cheese as it really makes this dish to use the really good stuff. Made for PRMR Jan 2009

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From: Ilysse

On Jun 11, 2007

Very good but there seemed to be something missing. I used 1/2 stock and 1/2 white wine which was a good idea. Everything else I did pretty much as stated except I added some garlic to the potatoes while baking. DH suggested that next time I add some pancetta or bacon and I thought maybe some arugula tossed in at the last moment would be great. Together they may be be exactly what this needs to bring it up to 5 stars. Thanks for posting this, I look forward to playing with it a little.

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From: Kumquat the Cat's friend

On Nov 8, 2005

We enjoyed this thoroughly. I left my potatoes in for 20 minutes and they were well browned (at a 400 Fahrenheit equivalent of 200 Centigrade). I also used half stock and half wine, but used white not red. Like MarieAlice, I topped with shaved parmesan. I thought the outcome was a bit dry, even though I quartered the recipe (this seemed like 8 generous servings to me and there are only two of us) but used 1/3 (or 1/2 cup) of the wine and stock. It was delicious otherwise though; I particularly liked the sage and lemon combination. Thank you.

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From: Maito

On Dec 8, 2008

Last night we had this basically as written, aside from less potatoes (only 2 large), more lemon and fresh thyme, and it was 4 stars. Had the leftovers today for lunch with the addition of a little bacon bits and truffle oil, and that definitely brought it up to 5 stars. This makes for a beautiful presentation and a deliciously different meal!

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