Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.5 Kcal (3021 kJ) | ||
| Calories from fat | 425.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.32g | 73% | |
|---|---|---|---|
| Cholesterol | 52.8mg | 18% | |
| Sodium | 819.67mg | 34% | |
| Potassium | 291.44mg | 6% | |
| Total Carbs | 49.28g | 16% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 27.49g | 55% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 15.3mg | 85% | |
| Calcium | 482.2mg | 48% | |
| Amount Per 100 g | |||
| Calories | 349.31 Kcal (1462 kJ) | ||
| Calories from fat | 206.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.91g | 73% | |
|---|---|---|---|
| Cholesterol | 25.56mg | 18% | |
| Sodium | 396.85mg | 34% | |
| Potassium | 141.1mg | 6% | |
| Total Carbs | 23.86g | 16% | |
| Sugars | 2.06g | 17% | |
| Dietary Fiber | 1.91g | 16% | |
| Protein | 13.31g | 55% | |
| Vitamin C | 17mg | 59% | |
| Vitamin A | 0.5mg | 37% | |
| Iron | 7.4mg | 85% | |
| Calcium | 233.5mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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