Tomato Spinach One-Pot Rotini (Printable Version)

Comforting rotini pasta with tomatoes and fresh spinach, all 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

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped medium onion and cook for 3-4 minutes until softened.
02 - Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
03 - Add 14 oz canned diced tomatoes with juices, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes if using, salt, and black pepper. Stir to combine.
04 - Bring the mixture to a boil, then add 12 oz uncooked rotini pasta. Stir well to separate noodles.
05 - Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10-12 minutes until pasta reaches al dente texture and most liquid is absorbed.
06 - Stir in 3.5 oz fresh baby spinach and cook for 1-2 minutes until completely wilted.
07 - If using, add 1/2 cup grated Parmesan cheese and stir until melted and creamy.
08 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, topped with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time actually enjoying your meal instead of staring at a sink full of dishes.
  • The broth cooks the pasta directly, infusing every bite with tomato and herb flavor rather than leaving it bland and needing rescue.
  • It's forgiving enough for beginners but satisfying enough that you'll want to make it again and again.
02 -
  • Stir the pasta occasionally as it cooks—not constantly, but often enough that the bottom doesn't develop a stuck-on crust, which can turn bitter.
  • The pasta will look soupy at first, but that's normal; by the time it reaches al dente, the liquid will have reduced significantly and been mostly absorbed.
03 -
  • If you're using a smaller pot, keep a watchful eye on the liquid level; you might need to reduce the simmering time slightly so the pasta doesn't overcook before the broth absorbs.
  • Fresh spinach wilts faster than frozen, and the texture is better, but if you only have frozen spinach on hand, thaw and squeeze it dry before adding it, or you'll end up with excess water in your final dish.
Go Back