- 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.
05/04/2018
recipepes.com
Florentine Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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