Comforting one-pot pasta with rotini, tomatoes, and fresh spinach. Simple, vegetarian, and ready in just 30 minutes.
# What You'll Need:
→ 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
12 - 1/2 cup grated Parmesan cheese, plus additional for serving, optional
# How to Make It:
01 - Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the diced tomatoes with juices, vegetable broth, dried oregano, dried basil, crushed red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
04 - Bring the mixture to a boil, then add the rotini pasta and stir well to prevent sticking.
05 - Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10-12 minutes until the pasta reaches al dente texture and most liquid is absorbed.
06 - Stir in the fresh baby spinach and cook for 1-2 minutes until wilted.
07 - Add the grated Parmesan cheese if using and stir until melted and creamy throughout.
08 - Taste the dish and adjust salt and pepper as needed. Serve hot, topped with additional Parmesan cheese if desired.
