Spaghetti With Potato, Sage And Lemon

• 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

1. Preheat the oven to 200u0b0C.
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 saute until softened.
5. Add the sage and saute 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.

potatoes, olive oil, thyme, onion, garlic, sage leaf, vegetable stock, salt, fresh ground black pepper, lemon, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-potato-sage-and-lemon-124598 (may not work)