# Required Ingredients:
→ 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 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp dried basil
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Cheese (optional)
12 - 1/2 cup grated Parmesan cheese, plus more for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened. Stir in 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 pepper. Stir to combine and bring to a boil.
03 - Add rotini to boiling mixture, stir well, reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 10–12 minutes until pasta is al dente and most liquid is absorbed.
04 - Stir in spinach and cook for 1–2 minutes until wilted. If using, add grated Parmesan cheese and stir until melted and creamy. Taste and adjust seasoning as needed. Serve hot with additional Parmesan if desired.
