Vibrant rotini cooked with juicy tomatoes, fresh spinach, and vegetable broth in a single pot for easy cleanup.
# Components:
→ 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 onion and cook for 3-4 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes with juices, vegetable broth, oregano, basil, crushed red pepper flakes, salt, and pepper. Stir to combine.
04 - Bring the mixture to a boil, then add rotini and stir well.
05 - Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10-12 minutes until pasta is al dente and most liquid is absorbed.
06 - Stir in spinach and cook for 1-2 minutes until wilted.
07 - Add grated Parmesan cheese and stir until melted and creamy.
08 - Taste and adjust seasoning as needed. Serve hot, topped with additional Parmesan if desired.
