12 ounces whole grain linguine
4 tablespoons sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup SunButter Creamy, stirred well
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1-1/2 tablespoons chili-garlic sauce
1 sweet red bell pepper, thinly sliced
1 cup shredded green cabbage
1 cup finely shredded carrots
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well. Transfer to serving platter; sprinkle with remaining green onions.
Top with roasted sunflower seeds for extra crunch.
Calories 410, Calories from Fat 140, Total Fat 16g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 780mg, Carbohydrates 61g, Dietary Fiber 9g, Sugars 18g, Protein 14g, Vitamin A 80%, Vitamin C 70%, Calcium 6%, Iron 20%.