Spaghetti With Potato, Sage and Lemon

"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."
 
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photo by MarieRynr photo by MarieRynr
photo by MarieRynr
Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. 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!
     
  3. 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.
     
  4. Just wonderful! I cut the recipe in half (only 2 of us) and used dried rubbed sage, as I couldn't get my hands on the fresh. I can imagine this being even better with fresh sage. :)
     
  5. Made this for dinner this evening. Everyone loved it. I used vegetable stock and I also crisped breash breadcrumbs which I sprinkled on the top. I think this adds a lot to the dish. Thanks for a really interesting recipe.
     
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Tweaks

  1. My husband and I thoroughly enjoyed this different side dish. I made exactly as the recipe stated, substituting half the vegetable broth with red wine. I was not sure if the sage should be left whole or what, so I cut it slightly into large pieces. I also cut the recipe in half, quite successfully, as there are only two of us. Thanks for a great taste experience!
     

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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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