Pin My neighbor knocked on my door holding a bag of spinach that was about to turn, and I had half a box of rotini in the pantry. I threw everything into one pot with some canned tomatoes and broth, not expecting much. Twenty minutes later, we were sitting at my kitchen table with steaming bowls, and she asked for the recipe. I laughed because I hadnt written anything down, but that spontaneous dinner became one of my most-requested dishes.
I made this for my kids on a rainy Tuesday when they were restless and hungry. The smell of garlic and oregano filled the kitchen, and they actually sat still at the counter, watching the spinach wilt into the bubbling pot. They didnt complain once, and my youngest asked if we could have it again the next week. That alone told me this recipe was a keeper.
Ingredients
- Rotini pasta: The spirals catch all the tomato and broth, making every forkful satisfying and flavorful.
- Canned diced tomatoes: Use the kind with juices included, they add moisture and a bright acidity that balances the starch.
- Fresh baby spinach: It wilts down to almost nothing, so dont be shy about packing it in.
- Onion: Finely chop it so it melts into the sauce and adds a sweet, savory base.
- Garlic: Mince it fresh, the aroma when it hits the oil is half the magic of this dish.
- Vegetable broth: This is what the pasta cooks in, so use a good quality broth with flavor you actually enjoy.
- Olive oil: Just enough to soften the onions and coat the bottom of the pot.
- Dried oregano and basil: These herbs bring that cozy Italian vibe without any fuss.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the whole pot more interesting.
- Parmesan cheese: Stir it in at the end for creaminess, or skip it entirely if youre keeping it dairy free.
Instructions
- Soften the onion:
- Heat olive oil in a large pot over medium heat and add the chopped onion. Let it cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent.
- Add the garlic:
- Stir in the minced garlic and cook for about a minute. Youll know its ready when the kitchen smells amazing and the garlic just starts to turn golden.
- Build the broth base:
- Pour in the diced tomatoes with their juices, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper. Stir everything together so the herbs are evenly distributed.
- Bring it to a boil and add pasta:
- Turn the heat up until the liquid starts bubbling, then add the rotini. Give it a good stir to make sure the pasta doesnt stick to the bottom.
- Simmer until tender:
- Lower the heat to medium low and let it simmer uncovered for 10 to 12 minutes, stirring every few minutes. The pasta should be al dente and most of the liquid absorbed.
- Wilt in the spinach:
- Add the fresh spinach and stir it in. It wilts in just a minute or two, so dont walk away or youll miss it.
- Finish with cheese:
- If youre using Parmesan, stir it in now and watch it melt into the sauce, making everything creamy and rich. Taste and adjust the salt and pepper as needed.
- Serve hot:
- Ladle into bowls and top with extra Parmesan if you like. Serve immediately while its steaming and fragrant.
Pin I brought this to a potluck once, still warm in the pot, and people kept coming back for seconds. One friend said it tasted like something her grandmother would make, and I took that as the highest compliment. It was just pasta and vegetables, but somehow it felt like home.
Making It Your Own
This recipe is endlessly adaptable. Ive stirred in white beans for extra protein, swapped the spinach for kale when thats what I had, and even used penne instead of rotini without any issue. The one pot method works with almost any short pasta shape, and you can adjust the seasonings based on what your family likes.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. The pasta will soak up more liquid as it sits, so when you reheat it on the stove, add a splash of broth or water to loosen it up. I actually think it tastes even better the next day once all the flavors have mingled together.
Serving Suggestions
This pasta is hearty enough to stand alone, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette and a slice of crusty bread for soaking up any extra sauce. On nights when I want to make it feel more special, I drizzle a little extra olive oil on top and sprinkle fresh basil if I have it.
- Serve with garlic bread or focaccia for a cozy, filling meal.
- Add a side of roasted vegetables like zucchini or bell peppers for extra color and nutrition.
- Top with toasted pine nuts or a squeeze of lemon juice for brightness and crunch.
Pin This is the kind of meal that makes you feel capable, even on your most chaotic days. I hope it becomes a weeknight favorite in your kitchen, just like it has in mine.
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 release more liquid, so adjust the broth amount accordingly if needed.
- → How do I make this dairy-free?
Simply omit the Parmesan cheese or replace it with a plant-based cheese alternative. The dish remains flavorful without cheese due to the savory broth and aromatic seasonings.
- → What pasta shapes work best?
While rotini works wonderfully, penne and fusilli are excellent alternatives. Choose any pasta shape you prefer—smaller shapes help absorb the broth better.
- → Can I add protein to this dish?
Absolutely. Cooked chickpeas, white beans, or lentils add protein and texture. Add them when you stir in the spinach for even heating.
- → How do I prevent the pasta from becoming mushy?
Stir occasionally and check pasta at the 10-minute mark. The pasta continues cooking as liquid reduces, so remove from heat when it reaches al dente texture to avoid overcooking.
- → Is this suitable for gluten-free diets?
Yes, use certified gluten-free rotini pasta as a direct substitute. The rest of the ingredients are naturally gluten-free, making this easy to adapt.