Tomato Spinach One-Pot Rotini (Printable)

Comforting pasta dish with rotini, tomatoes, fresh spinach, and savory broth cooked in one pot for easy cleanup.

# 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add diced tomatoes with juices, vegetable broth, oregano, 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. Stir well to ensure even distribution throughout the pot.
04 - Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Stir in fresh baby spinach and cook for 1-2 minutes until completely wilted and incorporated.
06 - If using Parmesan, add grated cheese and stir until melted and creamy. Taste and adjust salt, pepper, and seasonings as needed. Serve hot topped with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can actually sit down and relax instead of scrubbing pans afterward.
  • The pasta absorbs all the tomatoey, garlicky broth as it cooks, which means every bite is packed with flavor instead of just sitting in sauce.
  • It comes together in half an hour, but tastes like you simmered it all afternoon with care and intention.
  • You can toss in whatever vegetables or beans you have on hand and it still turns out comforting and satisfying.
02 -
  • Stir the pasta every few minutes while it simmers or the spirals will stick to the bottom of the pot and scorch, ruining the whole batch.
  • Don't cover the pot while the pasta cooks, you need the liquid to reduce and concentrate, not steam and turn soupy.
  • Add the spinach at the very end because it only takes a minute to wilt, any longer and it turns slimy and loses its vibrant color.
  • If the pasta absorbs all the liquid before it's fully cooked, add a splash more broth or water and keep stirring until it's tender.
03 -
  • Use a wide, shallow pot instead of a tall narrow one so the pasta cooks more evenly and you can stir it without splashing broth everywhere.
  • If you want a creamier texture without adding cheese, stir in a tablespoon of tomato paste along with the broth for extra body and richness.
  • Taste the pasta before you add the cheese because once it's in, you can't take it back, and some broths are saltier than others.
  • Don't skip the step of cooking the garlic just until fragrant, raw garlic will taste sharp and harsh, but perfectly cooked garlic adds sweetness and depth.
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