Some will well remember Zorba’s, the Mediterranean/Greek restaurant that lorded over Government Hill for many happy years. It’s the place Bill, Hillary and Chelsea chose as their dining spot not once, but twice on visits to the island. Because Chelsea was a vegetarian and Zorba’s was strong on non-meat dishes.

There’s a very funny story about the late proprietor, Jimmy Boukas, having to sneak out the back door and run up the street to 1829 to borrow broccoli for the first daughter as he was out, which typified Boukas’s zany but workable management style. But I digress.

One of my favorite Zorba’s pirated dishes was lost six years ago when I gave up pasta – gluten really. But a few years ago I discovered Ezekiel pasta and Jimmy’s sauteed spinach tossed with pasta and feta – much to my husband’s delight – made its way back to our table.

Ezekiel pasta is not technically gluten free, but all the grains are sprouted and therefore it is very low on the glycemic scale and is not flour. (Don’t ask me how they do that, but it’s not). It’s also high in protein.

Okay, enough of the lecture, here’s the recipe. This, by the way, is a quickie compared to many dishes. Takes about 15 to 20 minutes max to prepare.

– large red onion (you could use a Spanish onion, but I am partial to red onions)

– 4 cloves of garlic

– olive oil (I always use more than the usual 2 tablespoons most recipes call for)

– 10 oz. bag or box of fresh spinach

– splash of white cooking wine

– 4 oz or so of organic feta cheese (available at The Fruit Bowl)

– 8 oz. Ezekiel penne pasta (I use penne instead of the fettuccine or spaghetti because it’s easier to cook – also available at The Fruit Bowl)

– salt and pepper (ground perferably)

Boil a pot of water big enough to hold half a box of the pasta.

While you wait for the water to boil, saute the onions and garlic in a large saute pan. After the onion softens throw in a splash of wine, wait a minute and then pile in the spinach using a couple of wooden spoons to toss the spinach as it wilts with the onion, oil and wine mixture. Pepper.

Put a bit of oil and salt in the boiling water and add the pasta. Ezekiel pasta directions are to cook it for five minutes and then rinse. They mean it. If you cook it any longer it will fall apart. It still tastes okay, but looks weird and the tiny little broken up strips tend to get lost among the spinach leaves.

Break up the feta into the spinach and toss and then mix the rinsed pasta in with the spinach and feta. I am not vegan, so I usually also shred a fair amount of Peccorino romano over the dish when it’s on hand. .

I eat most meals – even breakfast sometimes – with a salad or often as one. This dish works with that.

Here’s how I know it is really low glycemically: I can eat one helping without the pain of longing for a second that accompanies eating traditional wheat pasta.