Tomato Spinach One-Pot Rotini

Rain was drumming against my kitchen window last Tuesday when I realized I had zero energy for a complicated dinner but still wanted something that felt like a proper meal. I pulled out this one-pot pasta recipe that my sister had texted me weeks ago, promising it would change my weeknight game. The kitchen started smelling like garlic and tomatoes within minutes, and suddenly the gray weather outside did not matter anymore.

Last month my friend Sarah came over after a terrible day at work, and I made this pasta while she sat at my counter complaining about her boss. By the time I slid a steaming bowl in front of her, she had stopped mid-sentence and just stared at the spinach wilting into the sauce. She told me later it was exactly what she needed, and now she texts me every time she makes it for her own family.

Ingredients

• Rotini pasta: The spiral shape catches all that flavorful broth in every single forkful, and I have found shorter pasta works better here than longer strands for even cooking
• Canned diced tomatoes: Do not drain them, those juices become the base of your sauce and add such depth of flavor
• Fresh baby spinach: It wilts beautifully into the hot pasta at the end, adding color and nutrition without making the dish taste like health food
• Vegetable broth: This is what the pasta cooks in, so use one you actually enjoy drinking on its own
• Onion and garlic: These aromatic basics create that savory foundation that makes the whole house smell amazing
• Olive oil: A couple tablespoons adds richness and helps carry all those Italian herbs
• Dried oregano and basil: Classic Italian seasonings that remind everyone of their favorite red sauce dishes
• Crushed red pepper flakes: Just a tiny bit adds a gentle warmth that cuts through the richness of the tomatoes
• Parmesan cheese: Completely optional but transforms the sauce into something velvety and luxurious

Instructions

Build your flavor foundation:

Heat the olive oil in your large pot over medium heat and cook the chopped onion for about 4 minutes until it turns translucent and smells sweet. Stir in the minced garlic and let it cook for just one minute until you can smell it throughout your kitchen, taking care not to let it brown.

Create the simmering base:

Pour in the entire can of diced tomatoes with all their juices, add the vegetable broth, then sprinkle in the oregano, basil, red pepper flakes if you like heat, and season generously with salt and pepper. Stir everything together and let it come to a gentle bubble.

Cook the pasta directly in the sauce:

Once the liquid is boiling, add the uncooked rotini and stir well to make sure every piece is submerged. Reduce the heat to medium-low and let it simmer uncovered for about 12 minutes, stirring every few minutes so nothing sticks to the bottom, until the pasta is tender but still has a little bite and most of the liquid has been absorbed into a thick sauce.

Finish with fresh greens:

Stir in the fresh spinach and watch it wilt down into the pasta, which only takes about 2 minutes. If you are using Parmesan, add it now and stir until it melts into the sauce, making it creamy and glossy.

Taste and serve:

Take a small taste and adjust the salt or pepper if needed, then serve the pasta hot in bowls with extra Parmesan sprinkled on top if you like.

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This recipe has become my go-to when friends drop by unexpectedly because I always have the ingredients in my pantry, and it feels special enough to serve to guests. There is something so satisfying about setting down a steaming pot on the table and watching everyone dig in together.

Making It Your Own

I have learned that this recipe is incredibly forgiving and welcomes whatever vegetables you have in your crisper drawer. Bell peppers, zucchini, or even frozen peas work beautifully if you add them when you put in the tomatoes so they have time to soften.

Protein Additions

When my teenage brother comes over, he insists I add white beans or chickpeas to make it more filling, and honestly he is right. Simply stir in a rinsed can of beans when you add the pasta so they heat through and absorb all those Italian flavors.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of the pasta, and crusty garlic bread is perfect for mopping up every last drop of that tomato sauce. Sometimes I just serve it with a simple side of steamed broccoli when I want something lighter.

• Leftovers reheat beautifully with a splash of water or broth to loosen the sauce
• The flavors actually deepen overnight, making it excellent for meal prep lunches
• This pasta freezes well for up to three months if you want to double the batch

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There is nothing quite like standing over a steaming pot of this pasta, knowing dinner is basically done and the cleanup will take five minutes tops. Hope it becomes as much of a lifesaver in your kitchen as it has in mine.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, use about 500g of fresh diced tomatoes. If they're watery, drain some liquid before adding to the pot. You may need to simmer slightly longer for the flavors to develop.

→ How do I prevent the pasta from becoming mushy?

Stir occasionally and check the pasta around the 10-minute mark. Remove from heat as soon as it reaches al dente texture, as residual heat continues cooking it slightly.

→ What can I substitute for spinach?

Kale, arugula, Swiss chard, or even broccoli work well. Add heartier greens a few minutes earlier so they have time to soften.

→ Is this suitable for meal prep?

Absolutely. Store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore the desired consistency.

→ How do I make it protein-richer?

Stir in white beans, chickpeas, or cooked lentils during the last few minutes. You can also top with grilled chicken or crumbled tofu for non-vegetarian variations.

→ Can I make this vegan?

Yes, simply omit the Parmesan or use a plant-based cheese alternative. The pasta and broth are naturally vegan-friendly when using vegetable broth.