Barilla® Spicy Sriracha Pasta Bowl recipe
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Ingredients
- 1 (16 ounce) box Barilla® Spaghetti ¼ cup Sriracha chile sauce ¼ cup honey 1 lime, juiced 2 tablespoons neutral oil (such as coconut or canola) 2 cups thinly sliced mushrooms 2 medium carrots, cut into matchstick-size pieces 1 cup thinly sliced yellow or green bell pepper 1 cup sugar snap peas, halved lengthwise 1 (26 ounce) jar Barilla® Spicy Marinara Sauce 1 teaspoon Sesame seeds 3 each green onions, thinly sliced
Nutrition Info
- 345.2 caloriescarbohydrate: 66 gcholesterol: : -fat: 6 gfiber: 6.1 gprotein: 10.4 gsaturatedFat: 0.3 gservingSize: -sodium: 692.1 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Barilla® Spicy Sriracha Pasta Bowl
Directions
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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.