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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