Florentine Pasta Salad
1 pound spaghetti
1 tablespoon sesame oil
1 clove garlic, chopped
1 red onion, coarsely chopped
10 ounces fresh mushrooms, sliced
1 cup teriyaki sauce
2 carrots, shredded
8 ounces spinach, rinsed
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8
to 10 minutes or until al dente; drain. Place in large bowl.
2 Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion
and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot,
cook 3 minutes more.
3 Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5
minutes to wilt spinach. Serve warm.
Makes 6 servings