Barilla® Gluten Free Spaghetti with Leeks, Grape Tomatoes, Lemon Zest & Crab Meat
Barilla® Gluten Free Spaghetti with Leeks, Grape Tomatoes, Lemon Zest & Crab Meat
25 minutes total / Calories 338
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Gluten Free
- Lemon
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Gluten Free Spaghetti pasta
Ingredients
Serves 6
| 1 | Box Barilla® Gluten Free Spaghetti |
| 4 | Tablespoons extra virgin olive oil, divided |
| 2 | Cups leeks, cut in rings |
| 1 | Pint cherry tomatoes, halved |
| 1 | Cup lump crab meat |
| 1 | Teaspoon lemon zest |
| 4 | Basil leaves, torn |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil
Step 2
Meanwhile sauté leeks with 2 tablespoons olive oil for three minutes over medium heat, add tomatoes and lemon zest
Step 3
Blister tomatoes on high heat, about two minutes
Step 4
Add crab, season with salt and pepper
Step 5
Meanwhile cook pasta according to package directions, drain reserving about 1/2 cup of cooking water
Step 6
Toss pasta with crab mixture along with some cooking water
Step 7
Stir in basil and remaining olive oil, serve immediately