Tomato Spinach One-Pot Rotini (Printable)

Comforting one-pot pasta with rotini, diced tomatoes, fresh spinach, and aromatic broth. Easy, vegetarian, and ready in 30 minutes.

# What You 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes with juices, vegetable broth, oregano, basil, crushed red pepper flakes if using, salt, and pepper. Stir well to combine.
04 - Bring the mixture to a boil, then add rotini and stir well.
05 - 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.
06 - Stir in fresh spinach and cook for 1 to 2 minutes until wilted.
07 - If using, add grated Parmesan cheese and stir until melted and creamy.
08 - Taste and adjust seasoning as needed. Serve hot, topped with additional Parmesan if desired.

# Expert Hints:

01 -
  • Everything cooks in one pot, so youre not left with a sink full of dishes after a long day.
  • The pasta absorbs all the tomato and herb flavors as it simmers, making every bite rich and satisfying.
  • Its flexible enough to handle whatever vegetables or pantry staples you have on hand.
  • You can have dinner on the table in half an hour without feeling rushed or frazzled.
02 -
  • Stir the pasta every few minutes while it simmers, or the bottom layer can stick and burn.
  • If the pot looks too dry before the pasta is cooked, add a splash more broth or water to keep things saucy.
  • Dont add the spinach too early, it only needs a minute or two and adding it at the end keeps it bright green.
03 -
  • Use a wide, heavy bottomed pot so the pasta cooks evenly and you have room to stir without spilling.
  • Taste the broth before adding the pasta, if its under seasoned, the whole dish will be bland.
  • Let the finished pasta sit for a few minutes off the heat before serving, it thickens up and the flavors settle beautifully.
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