Ingredients55 m servings 645 cals
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
- Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.
Per Serving: 645 calories; 39.4 g fat; 49 g carbohydrates; 24.6 g protein; 52 mg cholesterol; 593 mg sodium. Full nutrition
ReviewsRead all reviews 5
Delicious! I made this for a picnic and used farfelle (bowtie) pasta. Next time I'll add a little less olive oil - maybe 1/4 cup.
All of the flavors meld together so nicely and sing in your mouth! The creator was correct to say it's hard to stop eating...YUMMY!