Gout Book.docx

 Stem the spinach and wash the leaves in a large bowl of cold water, changing the
water several times until no sand appears on the bottom of the bowl.
 Place the spinach with some water still clinging to the leaves in a deep pot or Dutch
oven.
 Cover and set the pot over medium heat.
 Cook, stirring occasionally, until the spinach has wilted, about 5 minutes.
 Drain and set aside the spinach.
 Heat the olive oil in a large skillet.
 Add the minced garlic and thyme and saute over medium heat for 2 minutes.
 Add the chick-peas and cook until warmed through, about 1 minute.
 Add the spinach and salt and heat through, tossing several times, for about 2
minutes.
 Taste for salt and adjust seasonings if necessary.
 While preparing the sauce, cook and drain the pasta.
 Toss the hot pasta with the lemon juice and the spinach sauce.
 Mix well and transfer portions to warm pasta bowls. Serve immediately.