Spaghetti with Potato Sage and Lemon
Brighten up your pasta night with this elegant and flavorful Spaghetti with Potato Sage and Lemon recipe. Perfectly cooked al dente spaghetti is tossed with tender, golden sautéed potato cubes, crispy fried sage, and fragrant garlic for a hearty yet refreshing dish. A burst of zesty lemon, both juice and zest, adds a citrusy flair, balanced beautifully by a buttery Parmesan sauce that ties everything together. Ready in just 35 minutes, this recipe is a delightful combination of rustic textures and vibrant flavors, making it an ideal choice for an elevated weeknight dinner or a casual entertaining centerpiece. Serve it with a garnish of fried sage and a sprinkle of extra Parmesan for a dish that’s as beautiful as it is delicious. Perfect for lovers of Italian-inspired recipes, vegetarian meals, and quick pasta dishes, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 400 g Spaghetti
- 300 g Potatoes (waxy, such as Yukon Gold)
- 3 tbsp Olive oil
- 12 leaves Fresh sage leaves
- 2 cloves Garlic cloves (thinly sliced)
- 1 whole Lemon (zested and juiced)
- 50 g Grated Parmesan cheese
- 2 tbsp Unsalted butter
- to taste Salt
- to taste Black pepper (freshly ground)
Instructions
Peel the potatoes and cut them into small cubes, approximately 1 cm.
Bring a large pot of salted water to a boil. Add the potato cubes and cook for 5-6 minutes or until just tender but still holding their shape. Use a slotted spoon to remove the potatoes and set them aside. Keep the water boiling for the spaghetti.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
While the spaghetti cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp. Remove the sage with a slotted spoon and set aside on a paper towel to drain.
In the same skillet, add the remaining tablespoon of olive oil along with the sliced garlic. Cook for 1 minute until fragrant but not browned.
Add the cooked potato cubes to the skillet and sauté for 4-5 minutes until they are golden and slightly crisp around the edges.
Reduce the heat to low and stir in the butter until melted. Add the drained spaghetti to the skillet, tossing gently to combine with the potatoes.
Stir in the lemon zest, lemon juice, and ½ cup of the reserved pasta water. Toss the pasta to create a light sauce, adding more pasta water if needed to achieve the desired consistency.
Season the pasta with salt and freshly ground black pepper to taste. Sprinkle the grated Parmesan over the top and gently toss to distribute.
Serve immediately, garnished with the crispy sage leaves and an extra sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 7.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
