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

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.

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.

Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.