Can be prepared in 45 minutes or less.

　　

Ingredients

1/2 pound spaghetti

　　1 1/2 cucumbers

　　1 large garlic clove

　　1/4 teaspoon salt

　　1/2 cup low-fat plain yogurt

　　1/2 cup well-shaken buttermilk

　　1/4 cup fresh dill sprigs, chopped

　　3/4 pound vine-ripened cherry tomatoes

　　1/2 cup Kalamata or other brine-cured black olives, pitted

　　

Step 1

In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Serve spaghetti topped with tomato mixture.

　　

Nutrition Per Serving

Each serving about 315 calories and 4 grams fat (12% calories from fat).

　　#### Nutritional analysis provided by Gourmet