<http://schema.org/recipeInstructions>
" Cook dried spaghetti according to package instructions.  Drain, and reserve 1/2 cup pasta water. Toast pine nuts in a skillet over medium heat, tossing frequently, until golden, about 3 minutes. Heat olive oil in a large skillet over medium heat. Add red onion, garlic paste, and dried Italian seasoning; cook 3 minutes, stirring frequently, until onion softens. Add roasted bell peppers and artichoke hearts. Cook until heated through, 2 minutes. Transfer mixture to a large bowl. Toss spaghetti with vegetable mixture, toasted pine nuts, ground black pepper, kosher salt, and grated Parmesan cheese, adding a little pasta water to help the sauce stick."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a36072/antipasti-spaghetti-recipe-rbk0413/>