Spinach Asiago Cheese Wine Sauce Over Rice Recipes

SPINACH & ASIAGO CHEESE WINE SAUCE OVER RICE

Steps:

• Place spinach in a colandar and push down to squeeze water from the spinach.
• Put the spinach in a wide microwavable bowl and use fork to loosen and spread out.
• Add white wine.
• Cover. Cook at 70% power for 7 minutes. Set aside covered.
• In large saucepan add margarine and white flour. Wisk to mix until margarine and flour mixed.
• Slowly add milk while wisking and add salt.
• Wisk until it starts to thicken. Turn off heat and cover.
• In small saute pan add olive oil, cayenne pepper. Stir to mix.
• Add nuts and sugar and stir.
• Take off heat when nuts are coated and hot.
• Put nuts on chopping board and chop.
• Put in a small serving bowl to pass separately.
• Heat the cooked rice.
• Add cheese to sauce and stir in on low heat until the shredded cheese is melted and stirred into sauce.
• Uncover spinach and drain.
• Add to cream sauce and stir.
• Add white pepper if desired.
• Place the sauce in a tureen with serving spoon and pour over individual servings of hot rice or toast.
• Pass the nuts to sprinkle on top.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

HOT ASIAGO AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

ASIAGO CHEESE & SPINACH PASTA TOSS

Steps:

• Drain tomatoes, reserving oil.
• Cook pasta in large saucepan as directed on package, omitting salt and adding tomatoes and spinach to the boiling water for the last minute; drain.
• Place pasta mixture in large bowl. Add reserved oil and remaining ingredients; mix lightly.

PENNE WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
• Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

SPINACH AND RICE (SPANAKORIZO)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.