Spicy Sriracha Bowl

3.3 lb. Barilla spaghetti
3/4 cup honey
6 Tbsp neutral vegetable oil
3 cups matchstick cut carrots
3 cups halved sugar snap peas
9 green onions, sliced
3/4 cup sriracha sauce
6 Tbsp lime juice
6 cups thinly sliced mushrooms
3 cups thinly sliced yellow or green bell peppers
3 (24-oz) jars Barilla Spicy Marinara Sauce
Sesame seeds, for garnish

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. In a container, whisk together the sriracha, honey, and lime juice. Set aside.

3. For each serving, to order: Heat some oil and quickly saute 1/4 cup mushrooms and 2 Tbsp each carrots, peppers, and peas. Add 3 oz marinara and bring to a simmer.

4. Meanwhile, reheat about 1 cup pasta in simmering water. Drain and add it to the vegetables. Toss to coat and plate the pasta. Drizzle with about 1 Tbsp sriracha mixture; garnish with green onions and sesame seeds.