Tomato Spinach One-Pot Rotini

The first time I made this pasta, it was one of those Tuesdays where the sink was already full of dishes and I just wanted dinner without the aftermath. I grabbed whatever was in the pantry, threw it all in one pot, and honestly expected something edible but unremarkable. But when that spinach hit the hot pasta and wilted into everything, creating this silky, tomato-rich sauce that coated every spiral of rotini, I realized I had stumbled onto something special.

Last winter, my sister came over after a terrible day at work, and I made this while she sat at the counter complaining about her boss. The smell of garlic hitting olive oil filled the tiny kitchen, and I watched her shoulders actually drop three inches as she stirred the pot for me. We ended up eating standing up, right there by the stove, and she told me it was the best thing she had eaten in months.

Ingredients

• Rotini pasta: The spiral shape catches the sauce in every crevice, and I have found that 340g is the perfect ratio to absorb all that liquid without becoming mushy
• Canned diced tomatoes: Do not drain them, those juices become the base of your sauce as the pasta cooks
• Fresh baby spinach: Add this at the very end so it just wilts, keeping it bright green and tender instead of slimy
• Onion and garlic: Finely chopping the onion helps it disappear into the sauce, while minced garlic provides those fragrant pops of flavor throughout
• Vegetable broth: This creates a savory cooking liquid that infuses the pasta with flavor as it simmers
• Dried oregano and basil: These classic Italian herbs complement the tomatoes perfectly, and dried herbs actually work better here since they will cook down with the sauce
• Olive oil: The foundation of everything, coating the onions and helping carry all those aromatic flavors
• Crushed red pepper flakes: Just a hint of warmth that makes everything else taste brighter
• Grated Parmesan cheese: Optional, but stirring it in at the end creates this creamy, salty finish that pulls everything together

Instructions

Build your flavor foundation:

Heat olive oil in a large pot over medium heat, add the chopped onion, and cook for 3 to 4 minutes until softened and translucent

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, watching carefully so it does not brown

Create the sauce base:

Add the diced tomatoes with all their juices, vegetable broth, oregano, basil, red pepper flakes if using, and season with salt and pepper

Bring it together:

Stir everything well, bring to a boil, then add the uncooked rotini and stir again to ensure all pasta is submerged

Let it work its magic:

Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid has been absorbed

Add the greens:

Stir in the fresh spinach and cook for 1 to 2 minutes until just wilted and vibrant green

Finish it right:

If using Parmesan, stir it in now until melted and creamy, then taste and adjust seasoning

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This recipe has become my go-to for new parents, friends recovering from surgery, basically anyone who needs comfort food but cannot handle complicated cooking instructions. I once dropped off a container at a neighbor's house after she had her second baby, and she texted me three days later asking for the recipe because her husband had already requested it twice.

Making It Your Own

I have learned that the beauty of one-pot pasta lies in its adaptability. Sometimes I add a can of drained chickpeas when I want it to feel more like a complete meal, or I will swap in fresh basil in the summer when my garden is overflowing. The technique remains the same, but the character changes completely with just a few adjustments.

Pasta Perfection

Not all pasta shapes work equally well here. I have tried penne, which is decent, but rotini and fusilli really shine because their spiral structure traps sauce and small vegetable pieces in every turn. Avoid long pasta like spaghetti or linguine, since the cooking method will leave you with a gummy, uneven mess.

Serving Suggestions

Despite being a complete meal on its own, this pasta pairs beautifully with simple sides that do not require additional cooking. A crisp green salad with vinaigrette cuts through the richness, and a slice of crusty bread is perfect for sopping up any remaining sauce in your bowl.

• Serve immediately while the cheese is still melty and the spinach is bright
• Keep red pepper flakes on the table so guests can adjust the heat to their liking
• This reheats beautifully for lunch the next day, though you may need to splash in a little water or broth to loosen it up

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There is something profoundly satisfying about a meal that nourishes you without demanding everything you have. This pasta is proof that simple ingredients, treated with a little care and attention, can become something that feels like a hug on a plate.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, use about 500g fresh tomatoes, diced and seeded. Fresh tomatoes may release less liquid, so you might need the full 4 cups of broth. Simmer longer if needed until pasta reaches desired tenderness.

→ How do I prevent the pasta from becoming mushy?

Stir occasionally while simmering and check at the 10-minute mark. Uncooked pasta continues cooking as liquid absorbs. Remove from heat once pasta reaches al dente texture with slight firmness.

→ What can I substitute for spinach?

Kale, Swiss chard, or arugula work beautifully. Heartier greens like kale may need 2-3 minutes to wilt. Frozen spinach is also acceptable—thaw and squeeze dry before adding.

→ How do I make this vegan?

Omit Parmesan or use nutritional yeast for umami depth. Add chickpeas or white beans for protein. Ensure vegetable broth is certified vegan, and use a plant-based alternative if preferred.

→ Can I prepare this ahead?

This dish is best served fresh, but leftovers store well refrigerated for up to 3 days. Reheat gently on stovetop with a splash of water or broth to restore creaminess.

→ What pasta shapes work best?

Penne, fusilli, and farfalle hold sauce wonderfully. Avoid long pasta like spaghetti, which tangles in one-pot cooking. Choose shapes with ridges or curves for better sauce cling.