campanelle with cabbage and oven-roasted lamb ribs

Ingredients

• Servings: 8
• 1 (16 ounce) box barilla® campanelle
• 1 pound lamb spareribs
• 4 cloves garlic, minced, divided
• 1 sprig fresh rosemary
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup dry white
• 3 cups thinly sliced cabbage
• 1 cup chicken broth
• 1 tablespoon butter
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• marinate lamb ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
• place ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425 degrees f oven for 20 minutes; remove from oven, add , and bake uncovered for an additional 15 minutes.
• bring a large pot of water to a boil. cook campanelle according to package directions.
• meanwhile, saute in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color. add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
• remove meat from the ribs and add to the sauce; simmer for 5 minutes. drain campanelle and toss with the sauce.
• stir in butter and cheese and toss before serving.