Tomato Spinach One-Pot Rotini

There's something almost magical about watching a pot transform from separate ingredients into a cohesive, steaming meal in under half an hour. I discovered this tomato spinach rotini one evening when I had exactly three things in my kitchen: a box of pasta, canned tomatoes, and a handful of spinach that was about to turn questionable. What started as a desperate dinner became the dish I now make on nights when I want something warm and nourishing without the usual pots-and-pans cascade.

I served this to my roommate on a Thursday night when she came home looking completely worn out from work, and watching her face light up over a bowl of something I'd made in the time it took her to change clothes reminded me why simple food matters. She asked for the recipe immediately, then confessed she'd been living on takeout for weeks because cooking felt too overwhelming. Now it's her go-to comfort meal, which means more to me than any fancy dinner party ever could.

Ingredients

• Rotini pasta: Use the full 340 grams uncooked—it'll absorb the broth beautifully and won't turn to mush if you stir occasionally.
• Canned diced tomatoes: Don't drain them; those juices are liquid gold for flavor and texture.
• Fresh baby spinach: It wilts down dramatically, so 100 grams looks like more than it actually is.
• Onion and garlic: Chopping them finely helps them distribute evenly throughout the pot rather than creating surprise chunks.
• Vegetable broth: Four cups total; vegetable broth is milder than chicken, letting the tomato and herbs shine through.
• Olive oil: Two tablespoons is enough to toast the aromatics without making the dish greasy.
• Dried oregano and basil: These two work in harmony—oregano brings earthiness, basil adds brightness.
• Crushed red pepper flakes: Optional, but I always add them because a whisper of heat wakes everything up.
• Parmesan cheese: Adds richness and depth, though the dish works beautifully without it too.

Instructions

Get the aromatics going:

Pour olive oil into a large pot over medium heat and let it warm for about thirty seconds—you want it shimmering, not smoking. Add your finely chopped onion and let it soften for three to four minutes, stirring occasionally so it doesn't stick.

Build the fragrance:

Add minced garlic and cook for exactly one minute; any longer and it becomes bitter instead of sweet. You'll know it's ready when the kitchen smells like something you'd want to eat.

Create your base:

Pour in the diced tomatoes with all their juice, the vegetable broth, oregano, basil, red pepper flakes if you're using them, and a good pinch each of salt and pepper. Give everything a thorough stir so the seasonings distribute evenly.

Bring it all together:

Increase the heat to medium-high and let the mixture come to a boil—you'll see steam rising and bubbles breaking the surface. This takes about five minutes and indicates the liquid is ready for pasta.

Add the pasta and settle in:

Stir in all the uncooked rotini, making sure every piece gets submerged in the liquid. Reduce the heat to medium-low and let it simmer uncovered for ten to twelve minutes, stirring every couple of minutes so nothing sticks to the bottom.

Finish with spinach:

When the pasta is nearly tender and most of the liquid has absorbed, add the fresh spinach and stir gently. It'll wilt completely in just one or two minutes, creating pockets of green throughout.

Final touches:

If you're using Parmesan, add it now and stir until it melts into the warm pasta, creating a subtle creaminess. Taste a bite and adjust salt and pepper if needed.

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There was a moment last winter when I made this for my sister and her two kids, and I realized this dish represents something I love about cooking: it's democratic. Everyone gets the same warm, tomatoey, gently spiced bowl, but you can customize it endlessly—extra cheese for some, red pepper flakes for others, a side of bread for dunking. That's when food stops being fuel and becomes a small way of taking care of people.

Why This Method Works So Well

Traditional pasta dishes require cooking pasta separately, draining it, and then combining everything in another pot—which feels inefficient and creates extra cleanup. This one-pot method lets the pasta absorb the seasoned broth directly, meaning every strand of pasta carries flavor rather than being a neutral vehicle for sauce. The starches released from the pasta cook into the liquid, creating a subtle creaminess without any cream at all.

Variations That Keep Things Interesting

Once you understand the basic proportions and technique, this dish becomes a template for creativity rather than a rigid rule. I've made it with white beans for extra protein, swapped the rotini for penne when I found a box in the back of my cupboard, and even added a handful of mushrooms when I had them on hand. The constants are the tomato-broth base and the technique; everything else can shift based on what you're hungry for or what's already in your kitchen.

From Weeknight Dinner to Something More

This recipe transformed in my mind from a quick fix to something I genuinely look forward to making. Maybe it's because it never disappoints—the timing always works out, the flavors always harmonize, and there's something deeply satisfying about serving a hot, nourishing meal that came from one pot. It's become the dish I recommend to friends who say they don't know how to cook, because if you can chop an onion and stir occasionally, you can make this.

• Serve it with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
• Pair it with crusty bread for soaking up every last drop of that tomatoey broth.
• Make extra and reheat it gently the next day—it actually tastes better as the flavors meld overnight.

Save

There's comfort in knowing that thirty minutes from now, you'll be sitting down to a warm, flavorful, completely satisfying meal. This dish delivers that promise every single time.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes. Use about 4-5 medium ripe tomatoes, chopped, and add an extra 1/2 cup of broth since fresh tomatoes release less liquid than canned.

→ What other pasta shapes work well?

Penne, fusilli, or macaroni are excellent alternatives. Short pasta shapes with ridges or curves hold the sauce beautifully and cook evenly in the broth.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so add a splash of broth or water when reheating.

→ Can I freeze this dish?

Yes, freeze for up to 3 months. Pasta may become slightly softer after freezing, but the flavors remain delicious. Thaw overnight in the refrigerator before reheating.

→ How can I add more protein?

Stir in cooked chickpeas, white beans, or lentils during the last 5 minutes of cooking. You can also add sautéed tofu or plant-based meat alternatives.