Ingredients

1/4 pound spaghetti
3/4 English cucumber
1 garlic clove
1/8 teaspoon salt
2 tablespoons fresh dill sprigs
1/4 cup plain low-fat yogurt
1/4 cup well-shaken buttermilk
6 ounces vine-ripened cherry tomatoes
1/4 cup Kalamata or other brine-cured black olives

Directions

In a 5-quart kettle bring 3 quarts salted water to a boil for spaghetti.

Peel and seed 1/2 cucumber and shred on large holes of a 4-sided grater. Squeeze shredded cucumber in a kitchen towel to remove excess liquid. Seed and dice remaining 1/4 cucumber. Mince garlic and mash to a paste with salt. Chop dill. Reserve 1/2 tablespoon dill; in a large bowl stir together remaining dill, shredded and diced cucumber, garlic paste, yogurt, buttermilk, and salt and pepper to taste.

Halve or quarter tomatoes. Pit olives and cut into thin slices. In a bowl, stir together tomatoes, olives, reserved dill, salt and pepper to taste.

Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking. Drain well. Add spaghetti to yogurt mixture and toss to coat.

Serve spaghetti topped with tomato mixture. Makes 2 servings.