#parm

"Dear? Don't you think you are being a bit too harsh?"

Yield: 2 servings

2 ¼ cups chicken broth or vegetable broth

2 packed cups (6 ounces) shredded cabbage (thinly sliced with a knife or store-bought preshredded)

1 large egg

½ cup grated Parmesan

½ cup pastina pasta

1 tablespoon butter

1 teaspoon freshly grated lemon zest (from 1 lemon)

Salt and black pepper

In a medium pot, bring the chicken broth to a simmer over medium-high. Add the cabbage and cook, stirring occasionally, until the cabbage is just tender, 3 to 5 minutes. In a small bowl, whisk together the egg and cheese.

Add the pastina and cook, stirring often, until the pasta is just tender, 5 to 6 minutes. Remove the pot from the heat and stir in butter.

Blade, you can't say that here.