Tomato Spinach One-Pot Rotini

My neighbor showed up one rainy Tuesday with a bag of spinach from her garden and a challenge: make dinner without dirtying every pan I owned. I tossed rotini into a pot with tomatoes and broth, and twenty minutes later we were twirling forks through this bright, steaming tangle of pasta. The kitchen smelled like garlic and oregano, and she declared it better than her usual takeout. I've been making it on loop ever since, especially when I need something fast that still feels like I tried.

I made this the night my brother announced he was going vegetarian, and I watched him go back for thirds without a single complaint about missing meat. The spinach wilted into the sauce just as the rotini turned tender, and the Parmesan melted into creamy pockets between the spirals. We sat on the couch with our bowls, and he admitted he didnt even miss the usual sausage pasta. That felt like a quiet little victory.

Ingredients

• Rotini pasta: The spirals trap all the tomato and broth, so every forkful is packed with flavor instead of sliding off like it does with spaghetti.
• Canned diced tomatoes: Use the whole can, juices and all, because that liquid becomes part of the cooking broth and adds a natural sweetness.
• Fresh baby spinach: It wilts down to almost nothing, so dont be shy about piling it in at the end for color and a little earthy balance.
• Onion and garlic: These build the base, and cooking the onion until soft before adding garlic keeps the garlic from burning and turning bitter.
• Vegetable broth: This is what cooks the pasta, so use a broth you actually like drinking because the flavor concentrates as it simmers.
• Olive oil: A good glug at the start helps the onions soften without sticking and adds a subtle richness to the whole dish.
• Oregano, basil, and red pepper flakes: Dried herbs work perfectly here and bloom in the hot oil, while the red pepper adds a gentle warmth that sneaks up on you.
• Parmesan cheese: Stir it in at the end for a creamy, salty finish, or skip it entirely if youre keeping things dairy free.

Instructions

Soften the onion:

Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it cook until it turns translucent and smells sweet, about three to four minutes. Stir occasionally so it softens evenly without browning too much.

Wake up the garlic:

Toss in the minced garlic and stir for about a minute, just until it releases that unmistakable fragrance. Pull the pot off the heat if it starts to brown, because burnt garlic will make everything taste sharp and unpleasant.

Build the broth:

Pour in the diced tomatoes with all their juices, the vegetable broth, oregano, basil, red pepper flakes if youre using them, and a generous pinch of salt and pepper. Stir everything together so the herbs distribute evenly and the tomatoes break up a little.

Boil and add the pasta:

Turn the heat up until the liquid reaches a rolling boil, then add the rotini and give it a good stir to keep it from clumping. The pasta will cook right in the broth, soaking up all the flavors as it goes.

Simmer until tender:

Lower the heat to medium low and let the pot bubble gently, uncovered, for ten to twelve minutes, stirring every few minutes to prevent sticking. The pasta should reach al dente and most of the liquid will have been absorbed, leaving just a bit of saucy goodness at the bottom.

Wilt the spinach:

Toss in the fresh spinach and stir it through the hot pasta, watching it shrink down in a minute or two. It adds color and a subtle vegetal note that balances the tomatoes.

Finish with cheese:

If youre using Parmesan, sprinkle it over the pasta and stir until it melts into the sauce, creating creamy little pockets. Taste and adjust the salt and pepper, then serve it hot with extra cheese on the side.

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The first time I served this to my parents, my dad asked if I'd been taking cooking classes because the pasta tasted like it had been simmering for hours. I laughed and told him it took less time than his usual drive home from work. He went quiet for a moment, twirling his fork, then said he might actually try making it himself. That might have been the best compliment I've ever gotten in the kitchen.

Making It Your Own

This recipe is forgiving enough to handle whatever you have on hand, so feel free to toss in a can of drained chickpeas or white beans for extra protein and a heartier texture. I sometimes add a handful of chopped sun dried tomatoes for a deeper, sweeter flavor, or swap the spinach for kale if thats whats in the fridge. If you want a creamier finish without cheese, stir in a spoonful of mascarpone or a splash of heavy cream at the end. The one pot method stays the same no matter what you throw in, so experiment without worry.

Storing and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container, though the pasta will soak up more of the sauce as it sits. When you reheat it on the stove, add a few tablespoons of water or broth to loosen things up and bring back that saucy consistency. I actually prefer it the next day sometimes, when all the flavors have had time to meld together overnight. Avoid freezing this one, because the pasta texture turns mushy and the spinach gets watery when thawed.

Serving Suggestions

I like to serve this with a simple arugula salad dressed in lemon and olive oil, because the peppery greens cut through the richness of the pasta. A hunk of crusty bread is perfect for mopping up any leftover sauce at the bottom of the bowl, and it turns the meal into something that feels more complete. If you want to make it a little fancier, drizzle some good quality olive oil over each serving and finish with fresh basil or a few extra shavings of Parmesan.

• Pair it with a crisp white wine or sparkling water with lemon for a refreshing contrast.
• Add a side of roasted vegetables like zucchini or bell peppers if you want more color on the table.
• Serve it family style in the pot itself for a casual, cozy dinner vibe that encourages everyone to dig in.

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This is the kind of meal that feels like a warm hug after a long day, and it never asks for more effort than you have to give. Keep the ingredients stocked and youll always have a comforting dinner within reach.

Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, you can use about 600g of fresh tomatoes, diced. However, you may need to add slightly more broth since fresh tomatoes release less liquid than canned varieties. For best results, use ripe, in-season tomatoes.

→ What pasta shapes work best for this dish?

Rotini, penne, fusilli, or rigatoni all work wonderfully. Choose shapes with ridges or curves that trap the tomato and broth flavors. Avoid long, thin pasta like spaghetti, which can become mushy in this cooking method.

→ How do I make this gluten-free?

Simply substitute certified gluten-free pasta in equal amounts. The cooking time may vary slightly, so check the package instructions and test for doneness a minute or two earlier than specified.

→ Can I add protein to this dish?

Absolutely. Stir in cooked chickpeas, white beans, or lentils during the last few minutes of cooking. You can also add crumbled tofu or tempeh for a vegan protein boost. This adds heartiness and nutrition without changing the flavor profile.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess. The pasta may absorb more liquid as it sits, so adjust consistency when reheating.

→ What's the best way to achieve al dente pasta?

Stir the pasta occasionally during the 10-12 minute simmer and start testing for doneness around the 9-minute mark. The pasta should be tender but still have a slight firmness when bitten. Remember that it continues cooking slightly after you remove the pot from heat.