Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

Target recipe: preheat oven to 425°f. spray 10-inch pie plate with cooking spray. spread frozen potatoes to cover bottom and sides of pie plate. lightly coat potatoes with cooking spray. bake until potatoes are lightly browned and crisp (about 30 minutes). melt butter in large skillet. cook onion and garlic until tender, about 3-4 minutes. stir in zucchini, pepper, and artichokes, cooking until crisp-tender. in large bowl, beat together eggs, milk, cheese, basil, and oregano. stir in vegetables and pour into potato shell. reduce heat to 375f and bake until knife inserted in center comes out clean, about 45 minutes. serve with 1/2 cup tomato sauce over each portion.