Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium saucepan, add rice pilaf mix, broth and contents of spice sack; bring to a boil. cover; reduce heat to low. simmer 20 minutes or until liquid is absorbed. while pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside. remove cooked pilaf from heat. stir in vinaigrette. stir in olives, parsley, green onion and pine nuts. gently fold in feta and tomatoes. serve warm or at room temperature. if desired, refrigerate and serve slightly chilled. cook’s note: regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

Target recipe: in large pot of boiling salted water, cook pasta until al dente according to package instructions. drain, reserving 1 cup of pasta water. return pasta to pot. meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes. add wine and cook until evaporated, about 2 minutes. stir in artichokes and cook until starting to brown, 2-3 minutes. add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 minutes. add pasta to skillet. stir in remaining tomatoes, oil, cheese, and basil. thin with reserved pasta water if necessary to coat the spaghetti. serve with additional cheese.