- 1/4 cup Sriracha sauce
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 (16 ounce) box Barilla® Spaghetti
- 2 tablespoons neutral oil (such as coconut or canola)
- 2 cups thinly sliced mushrooms
- 2 cups carrots, chopped
- 1 cup thinly sliced yellow or green bell pepper
- 1 cup sugar snap peas, halved lengthwise
- 1 (26 ounce) jar Barilla® Spicy Marinara Sauce
- 3 green onions, thinly sliced
- Sesame seeds (optional)
- In a small bowl combine the Sriracha, honey, and lime juice; set aside.
- In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently.
- Cook pasta according to package directions; remove from heat and drain well.
- Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas.
- Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Spicy Marinara and stir; add the pasta and toss to combine.
- Serve in bowls and top with a drizzle of the Sriracha-honey mixture, green onions, and a sprinkle of sesame seeds, if desired.
04/14/2018
recipepes.com
Spicy Sriracha Pasta Bowl, recipe
PT15M
PT1H
5
455 calories
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