Barilla® Gluten Free Spaghetti with Leeks, Grape Tomatoes

Lemon Zest & Crab Meat

Barilla Gluten Free Spaghetti Pasta

Made with

Barilla Gluten Free Spaghetti

  • Prep
  • Cook
  • Skill

  • 338
  • 11g
    total fat
  • 52g
    total carbohydrate
  • 9g
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Ingredients for 6 people

  • 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
  • Salt and black pepper to taste


  • Bring a large pot of water to a boil
  • Meanwhile sauté leeks with 2 tablespoons olive oil for three minutes over medium heat, add tomatoes and lemon zest
  • Blister tomatoes on high heat, about two minutes
  • Add crab, season with salt and pepper
  • Meanwhile cook pasta according to package directions, drain reserving about 1/2 cup of cooking water
  • Toss pasta with crab mixture along with some cooking water
  • Stir in basil and remaining olive oil, serve immediately
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