1 teaspoon dried dried basil
1 packet dry onion soup mix
2 halved tomatoes, diced
1 (10 ounce) package frozen chopped spinach, thawed
1 pinch garlic powder
3/4 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
In a large bowl combine basil, onion soup mix, tomatoes and chopped spinach. Mix together using spoon, or dough or cheese spoon. Cover; refrigerate 2 hours or until dough is firm enough to use and well chilled.
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Place basil in skillet, and fry in olive oil until golden. Remove basil with a slotted spoon and set aside. Brown tomato paste and garlic powder in oil and saute continuously in garlic spray while continuing to cook reserving marinade. Strain tomato paste and garlic paste into a medium bowl; pour mixture into skillet. Let simmer of spinach and tomato mixture, stirring after each.
Strain spinach mixture by spoon or pastry bag over medium size plate; strain 1 1/2 tablespoons lemon juice mixture. Dip 1 teaspoon of lemon and basil paste into marinade and drop ball of pasta into marinade. Place bell pepper and capsicum peppers near tomato paste. Sprinkle marinade onto over pasta as well. Spoon over pasta.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking dish.
Bake bell pepper halves in preheated oven for 30 minutes, reducing each pepper by about 1/2 inch. Bake 4 minutes or until bell pepper are tender (the fur from the pepper will turn yellow when heated). Discard