Comforting one-pot pasta with rotini, tomatoes, spinach, and broth. Minimal cleanup, maximum flavor. Ready in 30 minutes.
# What You 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 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/4 teaspoon crushed red pepper flakes
11 - Salt and black pepper to taste
→ Cheese
12 - 1/2 cup grated Parmesan cheese, plus more for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add diced tomatoes with juices, vegetable broth, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to the pot. Stir well to combine all ingredients.
03 - Bring the mixture to a boil, then add the uncooked rotini pasta. Stir well to prevent sticking and ensure even cooking.
04 - Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10 to 12 minutes until the pasta reaches al dente texture and most liquid is absorbed.
05 - Stir in fresh baby spinach and cook for 1 to 2 minutes until completely wilted.
06 - Add grated Parmesan cheese and stir until melted and creamy throughout the pasta mixture.
07 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot and garnish with extra Parmesan cheese if desired.
