Tomato Spinach One-Pot Rotini

The first time I made this one-pot pasta, I was convinced it would not work. Cooking noodles directly in broth seemed like a recipe for disaster, but that evening I was too tired to dirty multiple pots and figured worst case, we would order takeout. Instead, I ended up with the creamiest, most flavor-infused rotini I had ever tasted, and now this is my go-to when I want something comforting but absolutely cannot face sink full of dishes.

Last winter, my sister came over exhausted from work and I threw this together while she sat at the counter complaining about her day. By the time I slid that steaming bowl in front of her, garnished with a ridiculous amount of Parmesan, she had forgotten what she was grumbling about. Now she requests it every time life gets overwhelming.

Ingredients

• 340 g (12 oz) rotini pasta: The spirals are perfect here because they catch all those little bits of tomato and spinach in their curves
• 400 g (14 oz) canned diced tomatoes with juices: Do not drain the can because all that liquid becomes part of the sauce
• 100 g (3.5 oz) fresh baby spinach: It wilts down beautifully and adds such a lovely pop of color without being overwhelming
• 1 medium onion, finely chopped: Take the time to chop it small so it melts into the background rather than staying in distinct pieces
• 3 cloves garlic, minced: Fresh garlic makes such a difference here, do not even think about using the jarred stuff
• 900 ml (4 cups) vegetable broth: Use a good quality broth you would drink on its own because it reduces down and concentrates
• 2 tbsp olive oil: This helps soften the onions and carries all those savory flavors
• 1 tsp dried oregano and 1/2 tsp dried basil: Dried herbs actually work better than fresh in this long simmer
• 1/4 tsp crushed red pepper flakes: Just enough to whisper hello, optional if you are sensitive to heat
• Salt and black pepper, to taste: Trust your palate here because broth brands vary wildly in sodium
• 40 g (1/2 cup) grated Parmesan cheese: The cheese pulls everything together into something velvety and luxurious

Instructions

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Build your flavor foundation:

Heat the olive oil in your large pot over medium heat, then add those chopped onions and let them soften for about 3 to 4 minutes until they are translucent and fragrant.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it, watching carefully because garlic goes from perfect to burned in seconds.

Create the simmering bath:

Pour in the diced tomatoes with all their juices, the vegetable broth, oregano, basil, red pepper flakes if you are using them, and give everything a good stir.

Introduce the pasta:

Bring the mixture to a rolling boil, then add the uncooked rotini and stir well to make sure every spiral is submerged in that flavorful liquid.

Let it work its magic:

Reduce the heat to medium-low and simmer uncovered, stirring occasionally so nothing sticks, for 10 to 12 minutes until the pasta is al dente and most of the liquid has been absorbed.

Add the green:

Stir in the fresh spinach and cook for 1 to 2 minutes, watching it transform from a mound to something tender and incorporated.

Finish with creaminess:

If you are using cheese, add the grated Parmesan now and stir until it melts into a glossy sauce that coats every spiral.

Final adjustments:

Taste and add more salt or pepper if needed, then serve hot with extra Parmesan sprinkled on top because there is no such thing as too much cheese.

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This recipe became a staple during our first apartment living when counter space was nonexistent and our dishwasher was named Me and My Roommate Taking Turns. There is something so satisfying about serving something that feels like proper comfort food without having orchestrated a three-act production in the kitchen.

Making It Your Own

Sometimes I toss in a handful of frozen peas or corn with the spinach just to add more color and texture. Other times, when I want it to feel more substantial, I add a can of drained chickpeas or white beans during the last five minutes of cooking. The beauty of this dish is how forgiving it is, which is exactly what you need on a Tuesday night when creativity is not exactly flowing.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, and if you have the energy, some crusty bread for sopping up that remaining sauce at the bottom of the bowl is absolutely worth it. I have also learned that a glass of something cold and bright makes the whole meal feel like a proper occasion.

Storage and Make-Ahead Tips

This keeps remarkably well in the refrigerator for up to three days, though you might need to splash in a little water or extra broth when reheating because the pasta will have continued drinking up all that moisture. The leftovers actually taste even better the next day when all those flavors have had more time to become best friends.

• Reheat gently over low heat, stirring frequently and adding liquid as needed
• Freeze individual portions for those nights when even 30 minutes feels like too much effort
• The pasta will soften slightly in the freezer, but the flavor remains absolutely intact

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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There is a quiet kind of magic in recipes that respect your energy while still delivering something deeply satisfying. This pasta is exactly that, simple enough for a random Tuesday but special enough for the nights when you need a proper hug in a bowl.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 500g of fresh diced tomatoes for the canned variety. Fresh tomatoes will provide a brighter flavor, though you may want to increase the vegetable broth slightly if the fresh tomatoes release less liquid than canned.

→ What pasta shapes work best for this dish?

Rotini works beautifully due to its spiral shape that catches sauce. Penne, fusilli, and farfalle are excellent alternatives that hold the tomato and herb flavors equally well.

→ How do I make this vegan?

Simply omit the Parmesan cheese or replace it with a plant-based alternative. The pasta is naturally vegan when made with durum wheat. All other ingredients are animal-free.

→ Can I add protein to this dish?

Absolutely. Stir in cooked chickpeas, white beans, or lentils during the final minutes of cooking. You can also add crumbled tofu or cooked plant-based sausage for heartier portions.

→ What should I serve alongside this pasta?

A crisp green salad with vinaigrette complements the rich tomato flavors beautifully. Crusty bread is ideal for soaking up the remaining broth and sauce.

→ How do I achieve al dente pasta in a one-pot method?

Stir the pasta frequently during cooking and check for doneness around the 10-minute mark. The pasta continues absorbing liquid as it simmers, so taste-testing ensures perfect texture before the broth fully reduces.