Spaghettiwithpotatosageandlemon Recipes

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

SPAGHETTI WITH POTATO, SAGE AND LEMON

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.