<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. In jelly-roll pan, toss yellow-pepper strips and plum-tomato wedges with black pepper, 1 tablespoon olive oil, and 1/2 teaspoon salt. Roast vegetables 15 to 20 minutes until they are golden and tender. Meanwhile, remove stems from basil and arugula (you should have about 2 cups packed basil leaves and 1 cup packed arugula leaves). Wash basil and arugula leaves well; pat dry with paper towels. In food processor with knife blade attached or in blender at medium speed, blend basil and arugula leaves, grated Parmesan, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1 tablespoon water until smooth. In saucepot, prepare linguine as label directs, using 2 teaspoons salt in water; drain. To serve, gently toss linguine, roasted vegetables with any oil remaining in jelly-roll pan, and basil mixture to coat. Garnish with basil sprig."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6724/pasta-vegetables-2786/?src=shelter_footer>