INGREDIENTS

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