Save My neighbor knocked on my door one Tuesday evening holding a bag of spinach that was about to turn. She asked if I could use it, and I said yes without thinking. An hour later, I was standing over a pot of bubbling tomatoes and rotini, watching the spinach wilt into the sauce, and thinking how some of the best meals come from spontaneity. That night, I ate two bowls and saved the rest for lunch, which somehow tasted even better the next day. This dish has been my answer to busy weeks ever since.
I made this for my sister when she came over after a rough shift at work. She sat at my kitchen counter, barely talking, just watching the steam rise from the pot. When I handed her a bowl, she took one bite and said it tasted like comfort. We didnt talk much that night, but the pasta did its job. Sometimes food is the best kind of quiet company.
Ingredients
- Rotini pasta: The spirals catch the tomato sauce beautifully, and cooking it directly in the broth gives it a depth you dont get from boiling in plain water.
- Canned diced tomatoes: Use the juices too, they add body to the sauce and keep everything from drying out as the pasta absorbs liquid.
- Fresh baby spinach: It wilts down to almost nothing, so dont be shy with the amount, and it adds a pop of color and a subtle earthiness.
- Onion: Finely chopped so it melts into the background, adding sweetness without being noticeable in every bite.
- Garlic: Three cloves might seem like a lot, but they mellow as they cook and make the whole pot smell like youve been cooking all day.
- Vegetable broth: This is what the pasta cooks in, so use a good one, it makes all the difference in flavor.
- Olive oil: Just enough to soften the onion and keep things from sticking at the start.
- Dried oregano and basil: These bring that cozy Italian feeling without needing fresh herbs, though fresh works too if you have them.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you.
- Salt and black pepper: Taste as you go, the broth and cheese will add saltiness, so start light.
- Parmesan cheese: Stir it in at the end for creaminess, or skip it entirely for a lighter, vegan friendly version.
Instructions
- Soften the onion:
- Heat the olive oil in a large pot over medium heat and add the chopped onion. Let it cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent.
- Add the garlic:
- Stir in the minced garlic and cook for about a minute, just until it smells fragrant and fills your kitchen with that unmistakable aroma.
- Build the base:
- Pour in the diced tomatoes with their juices, the vegetable broth, oregano, basil, red pepper flakes if using, salt, and pepper. Stir everything together so the flavors start to mingle.
- Bring to a boil:
- Turn the heat up and let the mixture come to a rolling boil, then add the rotini. Give it a good stir to make sure the pasta is submerged.
- Simmer the pasta:
- Lower the heat to medium low and let it simmer uncovered for 10 to 12 minutes, stirring every few minutes so nothing sticks. The pasta will soak up most of the liquid and turn tender.
- Wilt the spinach:
- Toss in the fresh spinach and stir it through the hot pasta. It will wilt in a minute or two, shrinking down and blending right into the sauce.
- Finish with cheese:
- If youre using Parmesan, stir it in now and watch it melt into the pasta, making everything creamy and luscious.
- Taste and serve:
- Give it a final taste and add more salt or pepper if needed. Serve hot, with extra Parmesan on top if you like.
Save One night, I made this for a friend who claimed she didnt like one pot meals because they always turned out mushy. She took a tentative first bite, then a second, then looked up at me and said, Okay, I was wrong. We finished the entire pot between the two of us, and she texted me the next morning asking for the recipe. Its moments like that when you realize food can change minds and moods in the same sitting.
How to Store and Reheat
Let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to three days, and the flavors actually deepen overnight. When youre ready to eat, reheat it gently on the stove with a splash of broth or water to loosen it up, stirring frequently so it heats evenly. I avoid the microwave because it can make the pasta rubbery, but if youre in a rush, use a lower power setting and stir halfway through.
Variations to Try
Ive stirred in a can of drained chickpeas for extra protein, and it turned this into an even heartier meal. You can also swap the rotini for penne or fusilli, just keep an eye on the cooking time since different shapes absorb liquid at different rates. If youre feeling indulgent, a dollop of ricotta on top before serving adds a creamy richness that feels almost decadent. Once, I added a handful of chopped sun dried tomatoes and it gave the whole dish a sweet, tangy edge that my family still asks for.
What to Serve Alongside
This pasta is filling on its own, but I love pairing it with a simple arugula salad dressed with lemon and olive oil. The peppery greens cut through the richness of the tomatoes and cheese. Crusty bread is non negotiable in my house, perfect for mopping up every last bit of sauce from the bottom of the bowl.
- A crisp green salad with a bright vinaigrette balances the warmth of the pasta.
- Garlic bread or a baguette makes it feel like a proper Italian meal.
- A glass of light red wine or sparkling water with lemon ties everything together.
Save This is the kind of recipe I turn to when I need something reliable and warm without a lot of fuss. It never lets me down, and it always reminds me that the best meals dont have to be complicated.
Recipe FAQs
- → Can I prepare this dish ahead of time?
This one-pot pasta is best enjoyed fresh, but you can prep ingredients in advance. Chop vegetables and measure seasonings the day before. The cooked pasta will become softer if stored with liquid, so consume within a day and reheat gently with additional broth if needed.
- → What pasta shapes work best?
While rotini is featured here, penne, fusilli, farfalle, or rigatoni all work wonderfully. Choose shorter shapes that cook evenly in the broth. Avoid long pasta like spaghetti, as it can be difficult to stir and may break during cooking.
- → How do I make this vegan?
Omit the Parmesan cheese or substitute with nutritional yeast or plant-based parmesan alternatives. All other ingredients are naturally vegan. For added protein and heartiness, stir in cooked chickpeas or white beans during the final minutes of cooking.
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g (1 lb) of fresh tomatoes, diced and deseed them to prevent excess liquid. Fresh tomatoes work well, though canned offers consistency in flavor and acidity. If using fresh, you may need slightly less broth as tomatoes release less liquid.
- → Why is the pasta still firm after cooking?
The pasta cooks in broth rather than boiling water, so it absorbs liquid more slowly. Ensure the broth is at a rolling boil before adding pasta. Stir occasionally and check for doneness around the 10-minute mark. Adjust heat to maintain a gentle simmer if the liquid reduces too quickly.
- → What should I serve alongside this dish?
Pair with a crisp green salad dressed with lemon vinaigrette, crusty bread for dipping into the broth, or garlic bread for extra indulgence. A light white wine like Pinot Grigio complements the tomato and spinach flavors beautifully.