Ingredients

• 1/4 cup Sriracha sauce
• 1/4 cup honey
• Juice of 1 lime (2 tablespoons)
• 1 box Barilla® Spaghetti
• 2 tablespoons neutral oil (such as coconut or canola)
• 2 cups thinly sliced mushrooms
• 2 medium carrots, cut into matchstick-size pieces (1 cup)
• 1 cup thinly sliced yellow or green bell pepper
• 1 cup sugar snap peas, halved lengthwise
• 1 jar Barilla® Spicy Marinara
• 3 green onions, sliced thinly
• Sesame seeds, optional

Instructions

1. In a small bowl combine the Sriracha, honey, and lime juice; set aside.
2. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently.
3. Cook pasta according to package directions; remove from heat and drain well.
4. Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas.
5. Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Spicy Marinara and stir; add the pasta and toss to combine.
6. Serve in bowls and top with a drizzle of the Sriracha-honey mixture, green onions, and a sprinkle of sesame seeds, if desired.