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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 calories carbohydrate: 66 g cholesterol: : - fat: 6 g fiber: 6.1 g protein: 10.4 g saturatedFat: 0.3 g servingSize: - sodium: 692.1 mg sugar: 10.4 g transFat: : - unsaturatedFat: : -

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.

8 servings

Italian meets Asian in this spicy food lover's dream, made with Sriracha and our Spicy Marinara Sauce.