Tomato Spinach One-Pot Rotini

The absolute best part about this pasta happened on a Tuesday night when I was too tired to wash more than one pot. I threw everything in together expecting a mediocre dinner, but somehow the pasta absorbed all those tomato juices and turned into this incredibly creamy, restaurant-worthy dish without any cream at all. My roommate wandered in asking what smelled so good, and I've been making it this way ever since.

I made this for my sister during a particularly rough week when she needed comfort food that wouldn't leave her with a sink full of dishes. She took three bites, put her fork down, and asked for the recipe right then and there. Now she makes it for her kids and they actually eat the spinach without complaining, which feels like a massive parenting win.

Ingredients

• Rotini pasta: The spiral shape catches all those little bits of tomato and spinach in every single bite
• Canned diced tomatoes: Use them with their juices because that liquid becomes part of the sauce as the pasta cooks
• Fresh baby spinach: Add it at the very end so it stays bright and tender instead of turning into mush
• Onion and garlic: These build your flavor foundation so take your time softening them properly
• Vegetable broth: This cooks the pasta and creates a savory base that regular water just cant match
• Olive oil: Start with this to sauté your aromatics and carry all those dried herbs beautifully
• Dried oregano and basil: They bloom in the hot oil and broth giving you that classic Italian herb flavor
• Crushed red pepper flakes: Just a tiny bit adds warmth without making it spicy unless you want more
• Parmesan cheese: Optional but it adds that salty umami punch that makes everything taste complete

Instructions

Sauté the aromatics:

Warm the olive oil in your largest pot over medium heat and cook the onion until it's soft and translucent

Add the garlic:

Stir in the minced garlic for just one minute until it's fragrant but not brown

Build the sauce base:

Pour in the tomatoes with all their juices along with the broth and seasonings

Bring to a boil:

Let everything come up to a rolling bubble before adding the pasta

Cook the pasta:

Stir in the rotini and simmer for 10 to 12 minutes until it's tender but still has a little bite

Wilt the spinach:

Throw in the fresh spinach and stir for just a minute or two until it's soft and bright green

Finish with cheese:

Stir in the Parmesan if you're using it and let it melt into the sauce

Season and serve:

Taste your pasta and add more salt or pepper before bringing it to the table

Save

This recipe became my go-to for new neighbors and exhausted friends because it feels special enough to serve guests but casual enough for a weeknight. Something about that one-pot magic makes people think you're better at cooking than you actually are.

Making It Your Own

The beauty of this dish is how easily it adapts to whatever you have on hand. I've added white beans for protein when serving it as a main course and nobody even noticed they were eating something healthy. Sometimes I throw in artichoke hearts or sun-dried tomatoes for a fancier twist.

Choosing Your Pasta

While rotini is perfect here because those spirals hold onto bits of spinach and tomato, penne works beautifully too. Just stick with shapes that have lots of surface area for the sauce to cling to. Long noodles like spaghetti will tangle in this thick sauce.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness and keeps the meal feeling light. Crusty bread is non-negotiable because you need something to sop up that flavorful sauce at the bottom of the bowl.

• Grate extra Parmesan at the table so everyone can add more
• Keep the red pepper flakes on the side for heat lovers
• Leftovers reheat beautifully with a splash of water

Save

There's something deeply satisfying about a meal that comes together so simply yet tastes like it simmered all day. This pasta is proof that sometimes the easiest recipes become the ones we return to again and again.

Recipe Q&A

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 500g of fresh diced tomatoes for the canned version. Fresh tomatoes may have less liquid, so you might need to add an extra 100-150ml of vegetable broth to maintain the cooking liquid.

→ How do I make this gluten-free?

Simply use certified gluten-free rotini pasta as a direct substitute. The cooking time and method remain the same. Check that your vegetable broth is also gluten-free certified for complete assurance.

→ Can I prepare this dish ahead of time?

It's best served fresh, but you can prepare the ingredients ahead and store them separately. Once cooked, leftovers keep in an airtight container for 3-4 days in the refrigerator. Reheat gently on the stovetop with a splash of broth if needed.

→ What can I add for extra protein?

Cooked chickpeas, white beans, or lentils work wonderfully stirred in during the last minute of cooking. For non-vegetarian options, try diced cooked chicken, Italian sausage, or pancetta. Add about 150-200g to serve 4.

→ Why is my pasta mushy?

This happens when the pasta cooks too long or there's too much liquid. Stir occasionally and check doneness at the 10-minute mark. The pasta should be al dente when most (not all) liquid is absorbed. Reduce cooking time by 1-2 minutes if needed.

→ Is this suitable for a vegan diet?

Yes! Simply omit the Parmesan cheese or use a plant-based alternative. All other ingredients are naturally vegan, making this an excellent choice for plant-based eaters. The dish remains hearty and flavorful without dairy.