Spaghetti With Potato, Sage and Lemon

bluemoon downunder's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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

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.

Reviews

[Lucky Chef]

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

[Maito]

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!

[Ilysse]

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.