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    You are in: Home / Australian / Spaghetti With Potato, Sage and Lemon Recipe
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    Spaghetti With Potato, Sage and Lemon

    Spaghetti With Potato, Sage and Lemon. Photo by MarieRynr

    1/1 Photo of Spaghetti With Potato, Sage and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 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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    • on December 08, 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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    • on June 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Spaghetti With Potato, Sage and Lemon

    Serving Size: 1 (638 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 819.2
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 3.2 g
    Cholesterol 14.6 mg
    Sodium 290.4 mg
    Total Carbohydrate 161.5 g
    Dietary Fiber 14.3 g
    Sugars 6.9 g
    Protein 29.1 g

    The following items or measurements are not included:

    sage leaves

    vegetable stock

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