Spaghetti, my husband’s version

Add one pound of Tinkyada brown rice spaghetti to a pot of boiling water and boil for about 14 minutes.  Drain, set aside.  In a wok or large skillet, saute 5 chopped cloves of garlic and 1 medium chopped onion.  Add one jar of pasta sauce, 1 lb spinach, dried oregano and garlic to taste.  Simmer, covered, for a few minutes then stir over medium heat until hot and sauce is thick.  Top with vegan Parma.  This pasta even better the next day.