Swedish punch called “Glögg” is made with spiced wine. In 1921, my grandfather brought this recipe with him from Sweden. Today, we still employ it. “God Jul!”
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup torn fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup half-and-half cream
- ½ cup olive oil
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- ½ cup chopped fresh parsley
- ⅔ pound Jarlsberg cheese, cut into matchsticks
- ½ cup toasted, chopped pecans
- ¼ pound grated Parmesan cheese
Instructions
- 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
| Calories | 645 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 593 mg |
| Sugars | 4 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy recipe full of fresh flavors. I used fusilli pasta just as a personal preference. The whole thing went together quickly and easily. Thanks, AR, for another hit!
very good , left overs were dry the next day.
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!
Very good recipe. I will be serving this at my next get-together.