Tomato Spinach One-Pot Rotini

My tiny apartment kitchen had exactly one counter and a sink that drained directly onto the floor, so when my roommate suggested a one-pot pasta dinner, I laughed. That Tuesday night changed everything about how I cook. The smell of garlic hitting olive oil, the way spinach wilts into something almost silky, and watching the pasta transform right there in the broth—it felt like kitchen magic. We ate standing up, bowls in hand, and I've been making this on busy weeknights ever since.

Last winter my sister came over during a terrible week, the kind where everything goes wrong at once. I threw this together without really thinking, just dumping ingredients and stirring. She took one bite and actually stopped talking for a full minute. Now she requests it whenever life gets overwhelming, calling it her hug in a bowl.

Ingredients

• Rotini pasta: The corkscrew shape catches the sauce in all those ridges, making every bite flavorful
• Canned diced tomatoes: Use the ones with juices—that liquid becomes part of the cooking broth and adds incredible depth
• Fresh baby spinach: It wilts down beautifully and adds a pop of color without any bitter taste
• Vegetable broth: This is what the pasta absorbs as it cooks, so choose one you actually enjoy drinking
• Onion and garlic: The aromatic foundation that makes your kitchen smell amazing
• Dried oregano and basil: Classic Italian herbs that bloom when they hit the hot oil
• Crushed red pepper flakes: Just a pinch adds gentle warmth that builds slowly
• Olive oil: Extra virgin gives the best flavor for sautéing the aromatics
• Parmesan cheese: Optional but recommended for that salty umami finish that pulls everything together

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat, add the chopped onion and cook until it turns translucent and fragrant, about three to four minutes. Stir in the minced garlic and let it cook for just one minute until you can smell it throughout the kitchen.

Create the sauce:

Pour in the diced tomatoes with all their juices along with the vegetable broth, then add the oregano, basil, red pepper flakes, salt, and pepper. Give everything a good stir and let it come to a rolling boil.

Cook the pasta:

Add the rotini directly into the boiling liquid and stir well to prevent sticking. Reduce heat to medium-low and let it simmer uncovered for ten to twelve minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Add the finishing touches:

Stir in the fresh spinach and cook for one to two minutes until it wilts down into the sauce. If using Parmesan, add it now and stir until melted and creamy. Taste and adjust the seasoning before serving hot.

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This recipe has seen me through moves, breakups, celebrations, and countless exhausted weeknights when cooking felt like climbing a mountain. Something about the simplicity makes it feel like coming home.

Making It Your Own

After making this dozens of times, I've learned that the broth-to-pasta ratio matters more than exact measurements. If you like it soupier, add more broth. If you prefer a thicker sauce, let it cook down a bit longer before adding the spinach.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness, and crusty bread is non-negotiable for sopping up that final bit of sauce in the bowl. Sometimes I roast some broccoli or asparagus on the side just to add something crunchy to the table.

Storage and Meal Prep

This actually tastes better the next day when the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to four days, and reheat with a splash of water or broth to loosen the sauce.

• The pasta will continue absorbing liquid as it sits, so you may need to add more liquid when reheating
• Freezing works but the texture changes slightly, so I recommend eating it within three days for the best experience
• If meal prepping, slightly undercook the pasta since it will continue cooking when you reheat

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Hope this recipe finds you on a night when you need something nourishing without the fuss. Sometimes the simplest meals are the ones that stay with us longest.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 4-5 medium fresh tomatoes, diced, for the canned variety. Fresh tomatoes may release less liquid, so you might need to adjust the broth amount slightly to maintain the desired consistency.

→ How do I make this dish gluten-free?

Simply use certified gluten-free pasta in place of regular rotini. The cooking time remains the same, though some gluten-free pastas may cook slightly faster, so check for doneness a minute or two earlier.

→ Can I prepare this ahead of time?

This dish is best enjoyed fresh, but you can prep ingredients the night before—chop vegetables and store in containers. Cook the full dish just before serving for optimal texture and flavor, as leftover pasta may absorb excess liquid and become mushy.

→ What pasta shapes work as alternatives?

Penne, fusilli, farfalle, or rigatoni all work wonderfully. Choose shapes with ridges or curves to catch the tomato sauce. Cooking times may vary slightly depending on the pasta size, so taste at regular intervals.

→ How can I add more protein?

Stir in cooked white beans, chickpeas, or lentils during the final minutes of cooking. For non-vegetarian options, add crumbled Italian sausage when sautéing the onions, or use chicken or vegetable broth with diced chicken breast.

→ Is this recipe suitable for dairy-free diets?

Absolutely. Simply omit the Parmesan cheese or use a plant-based cheese alternative. The dish is naturally creamy from the tomato-based broth, so the final result remains satisfying and flavorful without dairy.