Pasta with Spinach Sauce
Serves 4

1 pound pasta (penne, rigatoni)
3 teaspoons garlic, minced
2 oz. feta cheese
1 oz. cream cheese
½ teaspoon black pepper
½ pound fresh baby spinach, washed
¼ cup parmesan cheese

Cook pasta according to package directions; drain, reserving a cup of the cooking liquid. 

In a blender, combine feta, cream cheese, ¾ teaspoon salt, ½ teaspoon pepper, and ½ of the spinach.  Blend until smooth.  Place remaining fresh spinach in a large serving bowl.  Add drained, hot pasta and spinach sauce.  Toss all ingredients and add reserved cooking liquid to thin sauce as needed.  Season with salt and pepper at this point after you have tasted the pasta.  Sprinkle with Parmesan cheese and serve.

Mocha Shortbread

½ cup + 3 tablespoons flour
½ cup unsweetened cocoa powder
1 tablespoon instant coffee
1 stick butter, softened
½ cup confectioner’s sugar

Cream together butter and sugar until fluffy.  Add the rest of the dry ingredients and mix to combine.  Press down into a round cake pan and bake at 350◦ for 20-25 minutes.  Let cook and slice into wedges. 

*Dust with powdered sugar if desired.