Farmer's Macaroni

"One of my favorites. WARNING: You get addicted to this delicious pasta!"
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Ingredients

30 m servings 1365 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 1365 kcal
  • 68%
  • Fat:
  • 82.9 g
  • 127%
  • Carbs:
  • 105.4g
  • 34%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 545 mg
  • 182%
  • Sodium:
  • 1454 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat butter in a large skillet over medium heat. Saute onion until golden brown. Stir in snow peas and salami, and cook for 5 minutes. Season with pepper. In a small bowl, blend eggs and sour cream; pour over mixture in pan. Cook, stirring constantly, for 2 minutes, then toss with macaroni until evenly coated. Season with salt and pepper to taste.

Reviews

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This was pretty good. It makes way more than 2 servings though. I halved the pasta and sauce and had enough for 4 servings. I added a wee bit of Parmesan cheese before serving.

I probably have no right to rate this recipe since I altered just about everything, but I suspect my complaint would be the same even if I had followed it. The sauce seemed more like uncooked sc...

I don't know if I did something wrong... I don't think so, the recipe is pretty straightforward, and I've done a fair amount of cooking. But I did not care for this dish.

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