Save My neighbor knocked on my door one Tuesday evening holding a bag of spinach that was about to turn. She didn't want it to go to waste, and I had a box of rotini I'd been meaning to use. What started as a pantry rescue turned into one of those effortless dinners that somehow tastes better than anything you'd planned. The pot bubbled away, filling the kitchen with the smell of garlic and tomatoes, and by the time we sat down to eat, we'd both forgotten we were just trying to use up leftovers. Sometimes the best meals happen when you're not trying too hard.
I made this for my sister after she moved into her first apartment with barely any kitchen supplies. She had one decent pot, a wooden spoon, and not much else. We stood in her tiny kitchen, stirring the rotini as it softened, watching the spinach wilt into the bubbling broth. She was worried it wouldn't be enough for dinner, but it filled us both up and left her with leftovers for lunch the next day. She still texts me photos every time she makes it, usually with some variation she's trying out.
Ingredients
- Rotini pasta: The spiral shape traps all that savory broth and bits of tomato, making every forkful taste fuller than smooth noodles ever could.
- Canned diced tomatoes: Use the kind with juices included because that liquid becomes part of the cooking broth and adds a deep, sweet acidity you can't get from fresh tomatoes alone.
- Fresh baby spinach: It wilts down to almost nothing in a minute or two, so don't be shy about packing it in, the color and nutrients sneak into the dish without overwhelming it.
- Onion: Dice it small so it melts into the background and sweetens the broth as it simmers, building a savory base without stealing the spotlight.
- Garlic: Mince it fine and add it just before the liquids so it blooms in the heat without burning, releasing that unmistakable aroma that makes everyone wander into the kitchen.
- Vegetable broth: This is what the pasta cooks in, so use a broth you'd actually want to sip, it makes all the difference in the final flavor.
- Olive oil: A good glug at the start helps the onions soften and adds a silky richness that balances the acidity of the tomatoes.
- Dried oregano and basil: These herbs bring an Italian warmth to the pot, the kind that makes the whole dish feel like comfort food even on a weeknight.
- Crushed red pepper flakes: Just a pinch adds a gentle heat that wakes up your palate without making the dish spicy, skip it if you're feeding kids.
- Parmesan cheese: Stir it in at the end and it melts into the pasta, turning the broth creamy and adding a salty, nutty finish that ties everything together.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot over medium heat, then add the chopped onion and let it cook for a few minutes until it turns soft and translucent. The kitchen will start to smell sweet and inviting, that's your cue to add the garlic and stir for just a minute until it fills the air.
- Build the broth:
- Pour in the diced tomatoes with all their juices, then add the vegetable broth, oregano, basil, red pepper flakes if you're using them, and a good pinch of salt and pepper. Stir everything together so the herbs distribute evenly and the broth starts to take on color and fragrance.
- Boil and add the pasta:
- Turn the heat up and bring the whole pot to a rolling boil, then tip in the rotini and stir well so nothing sticks to the bottom. The pasta will look like too much at first, but it'll soften and settle as it cooks.
- Simmer until tender:
- Lower the heat to medium-low and let the pot simmer uncovered for 10 to 12 minutes, stirring every few minutes to keep the pasta from clumping. Watch as the liquid slowly absorbs and the pasta turns tender, it should be al dente with just a little broth left pooling at the bottom.
- Wilt the spinach:
- Toss in the fresh spinach and stir it through the hot pasta, it'll wilt and shrink in less than two minutes. The bright green color will fade a bit, but the flavor stays fresh and earthy.
- Finish with cheese:
- If you're using Parmesan, sprinkle it over the pasta and stir until it melts into the remaining liquid, creating a creamy coating. Taste the pasta now and add more salt, pepper, or a drizzle of olive oil if it needs it, then serve it hot with extra cheese on the side.
Save One night I made this for a group of friends who showed up late and hungry after a long drive. I doubled the recipe and stirred in a can of white beans I found in the cupboard. We ate straight from the pot with crusty bread, standing around the stove and laughing about the day. No one cared that it wasn't plated fancy or photographed, it was just good food shared with people who mattered. That's the kind of meal this is.
Making It Your Own
This recipe is forgiving and flexible, which means you can swap in whatever vegetables are in your crisper drawer. I've added diced bell peppers with the onions, stirred in frozen peas at the end, and even thrown in a handful of cherry tomatoes that burst as they cooked. If you want more protein, a can of drained chickpeas or white beans works beautifully and turns it into a more filling meal. You can also switch the rotini for penne, fusilli, or any short pasta shape you have on hand, just keep an eye on the cooking time since different shapes absorb liquid at different rates.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will continue to soak up the liquid as it sits. When you reheat it, add a splash of vegetable broth or water to loosen it up, then warm it gently on the stove or in the microwave. I actually think it tastes even better the next day once all the flavors have had time to settle and meld together. If you're planning to make it ahead, consider undercooking the pasta by a minute or two so it doesn't turn mushy when you reheat it.
Serving Suggestions
This pasta is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon and olive oil to cut through the richness. A hunk of crusty bread for soaking up any leftover broth at the bottom of the bowl is never a bad idea either. If you want to make it feel a little more special, drizzle each serving with good olive oil and add a few fresh basil leaves torn by hand.
- Top with extra Parmesan, nutritional yeast, or a sprinkle of toasted pine nuts for added texture and flavor.
- Serve alongside roasted vegetables or a caprese salad for a more complete Italian-inspired dinner.
- Pair with a glass of crisp white wine or sparkling water with lemon if you're keeping it light and easy.
Save This is the kind of dinner that saves you on busy nights when you're too tired to think but still want something warm and nourishing. It's simple, it's satisfying, and it never lets you down.
Kitchen Questions
- → Can I use fresh tomatoes instead of canned?
Yes, you can use about 500g of fresh tomatoes, diced. However, canned tomatoes provide consistent flavor and acidity. If using fresh, consider adding a splash of tomato paste or a pinch more salt to enhance the depth.
- → What type of pasta works best for this dish?
Rotini is ideal due to its spiral shape that captures the sauce beautifully. You can substitute with penne, fusilli, or any short pasta you prefer. Avoid long pasta like spaghetti, as it's harder to cook evenly in one pot.
- → How do I make this dish dairy-free?
Simply omit the Parmesan cheese or use a plant-based alternative like nutritional yeast or vegan Parmesan. The dish is equally delicious without cheese, though it adds a nice finishing touch.
- → Can I prepare this in advance?
This dish is best served immediately after cooking. However, you can prepare all ingredients ahead of time. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of water or broth to restore moisture.
- → How do I add protein to make it heartier?
Stir in cooked chickpeas, white beans, or lentils during the final simmering stage. You can also add crumbled tofu, diced tempeh, or cooked plant-based sausage for extra substance without compromising the vegetarian nature of the dish.
- → What's the best way to achieve perfect al dente pasta?
Stir occasionally during cooking to prevent sticking and ensure even cooking. Start checking the pasta at the 10-minute mark. The pasta should be tender but still have a slight firmness when bitten. Remove from heat as soon as it reaches this stage.