This is a good summer dish, or for us Catholics, a good dish for Lent!

8 oz. package spaghetti
¼ c. extra virgin olive oil
½ lb. mushrooms, sliced
3 green onions, chopped
1 medium carrot, shredded
¼ c. soy sauce
¼ tsp crushed red pepper

Cook spaghetti; drain. Return to saucepan; keep warm. Meanwhile, in 12" skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently. Spoon vegetable mixture into spaghetti in saucepan. Add soy sauce and crushed red pepper. Toss gently to mix all ingredients well. Can be served warm or chilled.