| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive20, Pdate | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Spaghetti |
| 1 1/2 | Cucumbers | |
| 1 | lg | Garlic clove |
| 1/4 | ts | Salt |
| 1/2 | c | Low-fat plain yogurt |
| 1/2 | c | Well-shaken buttermilk |
| 1/4 | c | Fresh dill sprigs; chopped |
| 3/4 | lb | Vine-ripened cherry tomatoes |
| 1/2 | c | Kalamata or other brine-cured black; pitted |
| ; olives |
INSTRUCTIONS
In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti. Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste. Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper. Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat. Serve spaghetti topped with tomato mixture. Yield: 4 servings Converted by MC_Buster. Per serving: 905 Calories (kcal); 4g Total Fat; (4% calories from fat); 32g Protein; 183g Carbohydrate; 0mg Cholesterol; 558mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9378 Converted by MM_Buster v2.0n.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”