Spaghetti with Lemon, Capers, and Olives
1/4 lb green olives (stufed or unstuffed -- your preference)
zest of 1 lemon
1/2 olive oil
1/3 cup lemon juice
1 1/2 tbs small capers
1 garlic clove, finely chopped
1 tsp thyme
pinch of crushed red pepper flakes

salt, to taste
1-lb pkg spaghetti
Chop the olives. Combine them with all ingredients except pasta in a serving bowl, adding salt to taste. Cook pasta according to directions. Drain the pasta, reserving some of the water, and toss with the sauce in a serving bowl. If necessary, add a little cooking water to moisten the sauce so that it is evenly distributed. Serve immediately. 4 servings = about 735 calories.