Tomato Spinach One-Pot Rotini (Print View)

Comforting single-pot pasta dish with rotini, tomatoes, spinach, and broth. Italian-inspired, vegetarian, and ready in 30 minutes.

# Components:

→ 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 chopped 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 to combine thoroughly.
04 - Bring the mixture to a boil, then add rotini and stir well to distribute evenly.
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 baby spinach and cook for 1 to 2 minutes until completely wilted.
07 - Add grated Parmesan cheese if using and stir until melted and creamy throughout.
08 - Taste and adjust salt, pepper, and seasonings as needed. Serve hot with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is as easy as dinner itself.
  • The pasta absorbs all the flavor from the broth and tomatoes as it cooks, making every bite rich and satisfying.
  • It feels like a cozy Italian meal but comes together faster than ordering takeout.
  • You can toss in whatever vegetables or beans you have on hand and it still works beautifully.
02 -
  • Stir the pasta a few times during cooking or it will stick to the bottom of the pot, especially in the first few minutes.
  • If the liquid absorbs too quickly and the pasta isn't quite done, add a splash more broth or water and keep simmering.
  • Don't skip the step of cooking the garlic briefly, burnt garlic will make the whole dish taste bitter.
03 -
  • Use a pot that's wider rather than taller so the pasta cooks more evenly and you can stir it easily without splashing.
  • Taste the broth before adding the pasta, if it's bland, your finished dish will be too, so season generously at this stage.
  • If you love a creamier texture, stir in a spoonful of cream cheese or a splash of heavy cream along with the Parmesan at the end.
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