Creamy Cabbage Pasta

Adapted from the NYT

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 3 cups of broth to a simmer. Meanwhile, add some olive oil to a sauté pan and cook the cabbage until it begins to soften.

Step 2

While the cabbage is cooking, in a large bowl, beat the egg and mix in the Parmesan. Set aside.

Step 3

Add some olive oil to the pan and begin to toast the pasta, stirring frequently, for about 3 minutes.

Step 4

Begin adding broth ¼ cup at a time, as you would with risotto. Stir in the broth and let it absorb before adding more. Continue until the pasta is cooked and creamy. Add the cooked cabbage.

Step 5

Remove from the heat and melt in the slices of butter.

Step 6

Spoon a little bit of the pasta into the egg-and-cheese mixture and stir well. Continue adding pasta to the egg-and-cheese mixture gradually, stirring as you go, to temper the egg.

Step 7

Stir everything back together in the pot. Finish with the lemon zest and add salt and pepper as desired.