In partnership with Barilla
For Bell Pepper Salsa
For Mushroom Bowl
- COMBINE bell peppers, canola oil, cilantro, garlic, honey and salt in a bowl to make bell pepper salsa. Reserve 1⁄4 cup. Stir remaining mixture into cooked pasta until combined.
- HEAT a large non-stick frying pan over medium-high. Add sliced portobello mushrooms and cook until tender.
- MICROWAVE Barilla™ Ready Pasta for one minute.
- DIVIDE pasta among bowls. Top with mushrooms, snow peas, carrots, feta and remaining salsa. Garnish with cilantro leaves.