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1 cup Health Valley Vegetable Broth
2 ripe tomatoes, quartered
2 oz. sweet butter (unsalted)


1. Cook tomato in broth until 1/2 cup of broth remains.
2. Strain out tomato and gently squeeze the liquid out of the tomato.
3. Whisk in butter till all is absorbed.
4. Add hot cooked pasta and simmer 1 minute. Serve at once.

Add Parmesan, fresh milled pepper and salt to taste.


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