Tomato Spinach One-Pot Rotini

Some Tuesday evenings just call for something warm and forgiving after a chaotic day. I stumbled onto this one-pot method during a particularly exhausting week when even loading the dishwasher felt like too much effort. The way the pasta absorbs all that tomatoey broth while creating its own silky sauce still feels like kitchen magic every single time.

My sister was visiting last month and we ended up making this three times in five days. She kept hovering over the pot, asking if it was done yet, because the smell of garlic and tomatoes simmering together had her completely mesmerized. Now she texts me every time she makes it, usually with some variation about how she cant believe something this simple tastes this good.

Ingredients

• Rotini pasta: The spiral shape catches all that flavorful broth in its crevices, plus it holds up beautifully while simmering directly in the liquid
• Canned diced tomatoes: Use them juices and all because those juices become part of the sauce as the pasta cooks
• Fresh baby spinach: Add this at the very end so it wilts just enough without turning into mush
• Vegetable broth: This is what the pasta cooks in, so choose one you actually enjoy drinking on its own
• Onion and garlic: The aromatic foundation that makes everything taste like you spent way more time cooking
• Dried oregano and basil: Classic Italian herbs that pair perfectly with tomatoes and spinach
• Crushed red pepper flakes: Just a whisper of heat to brighten up the rich, comforting flavors
• Olive oil: Start with a good glug to sauté your aromatics properly
• Grated Parmesan cheese: Optional but honestly recommended for that salty, savory finish that pulls everything together

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Start your aromatic base:

Heat that olive oil in a large pot or Dutch oven over medium heat, then toss in your chopped onion and let it soften for about 4 minutes until it turns translucent

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, but do not let it brown or it will turn bitter

Build the broth:

Pour in the diced tomatoes with all their juices along with the vegetable broth, then add the oregano, basil, red pepper flakes if you are using them, and season with salt and pepper

Bring it to a boil:

Let everything come to a rolling bubble, then add the uncooked rotini and give it a good stir to make sure all the pasta is submerged

Simmer the pasta:

Reduce heat to medium-low and let it cook uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed into a silky sauce

Wilt the spinach:

Toss in the fresh spinach and stir for just 1 to 2 minutes until it collapses into bright green ribbons throughout the pasta

Finish with cheese:

If you are using Parmesan, stir it in now until it melts and creates a creamy, glossy coating on every strand of pasta

Taste and adjust:

Give it a final try and add more salt or pepper if needed, then serve hot with extra cheese sprinkled on top

Save

This recipe has become my go-to for friends who just had babies or are moving houses because it travels well and reheats beautifully. There is something about that vibrant orange-red color dotted with bright green spinach that makes people feel taken care of before they even take a bite.

Making It Your Own

I have learned that canned tomatoes vary wildly in salt content depending on the brand, so always taste before adding extra salt. Sometimes the broth needs a splash more water if the pasta seems too thick before it is fully cooked.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness perfectly, and warm crusty bread is non-negotiable for sopping up that sauce at the bottom of the bowl. A glass of light red wine like Pinot Noir does not hurt either.

Make It A Meal

Sometimes I toss in cooked chickpeas or white beans during the last few minutes of simmering to make it more substantial, especially on nights when we need extra protein. The pasta itself is satisfying enough to stand alone, but those little additions make it feel even more like a proper dinner.

• Keep some extra vegetable broth nearby in case the pasta looks too dry while cooking
• Leftovers keep well in the refrigerator for up to three days and actually taste better the next day
• If reheating, add a splash of water or broth to loosen it up again

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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Save

Comfort does not always need to be complicated, and this pasta is proof that sometimes the simplest meals are the ones we remember most fondly.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, simply omit the Parmesan cheese or substitute with a vegan alternative. The dish remains flavorful and satisfying without dairy.

→ What other pasta shapes work well?

Penne, fusilli, or gemelli are excellent alternatives. Choose shapes that catch the sauce well in their crevices.

→ Can I add protein?

Absolutely. Cooked chickpeas, white beans, or shredded chicken breast make great additions without altering the cooking method.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to restore consistency.

→ Is this suitable for meal prep?

Yes, this dish reheats beautifully. Prepare a batch on Sunday and portion into containers for easy lunches throughout the week.