| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Spaghetti |
| 1 1/2 | Cucumbers | |
| 1 | Garlic clove | |
| 1/4 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1278
Calories From Fat: 369
Total Fat: 41.8g
Cholesterol: 7.4mg
Sodium: 1243.2mg
Potassium: 1203.1mg
Carbohydrates: 187.1g
Fiber: 8.9g
Sugar: 14.7g
Protein: 38.5g