Tomato Spinach One-Pot Rotini (Print Version)

Single-pot comfort pasta featuring rotini, fresh spinach, and tomatoes in savory broth. Ready in 30 minutes. Vegetarian and easy.

# What You'll Need:

→ Pasta

01 - 12 oz rotini pasta, uncooked

→ Vegetables

02 - 14 oz canned diced tomatoes, with juices
03 - 3.5 oz fresh baby spinach
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable broth

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/4 teaspoon crushed red pepper flakes, optional
11 - Salt and black pepper to taste

→ Cheese

12 - 1/2 cup grated Parmesan cheese, plus more for serving, optional

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes, until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add diced tomatoes with juices, vegetable broth, dried oregano, dried basil, crushed red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
03 - Bring the mixture to a boil, then add rotini pasta and stir well. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10 to 12 minutes until pasta reaches al dente texture and most liquid is absorbed.
04 - Stir in fresh spinach and cook for 1 to 2 minutes until wilted completely.
05 - If using, add grated Parmesan cheese and stir until melted and creamy. Taste and adjust seasoning as needed. Serve hot topped with additional Parmesan if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you can eat within half an hour and only have one thing to wash afterward.
  • The pasta absorbs all the tomato and broth flavor as it simmers, so every bite tastes richer than it has any right to.
  • You can toss in whatever vegetables or beans you have on hand and it still works beautifully.
02 -
  • Stir the pasta every few minutes while it simmers or the pieces on the bottom will stick and scorch.
  • If the liquid evaporates too fast and the pasta isn't tender yet, add a splash more broth or water and keep cooking.
  • Don't add the spinach too early or it'll turn drab and slimy instead of bright and tender.
03 -
  • Use a pot that's wide enough to let the pasta spread out in a single layer so it cooks evenly and doesn't clump.
  • If you want a creamier finish without cheese, stir in a tablespoon of butter or a splash of heavy cream at the end.
  • Fresh basil torn over the top just before serving adds a bright, summery note that dried herbs can't replicate.
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