Tomato Spinach One-Pot Rotini

The kitchen window was open and the smell of garlic and onions was drifting into the neighbor's yard when I realized this dish was going to be a regular. I'd been avoiding pasta recipes that required multiple pots because my sink was already full, and the idea of cooking everything in one place felt almost too good to be true. The spinach wilted into the tomatoes like it had always belonged there, and the rotini soaked up every bit of that savory broth. I stood there with my wooden spoon, watching the steam curl up, and thought about how some of the best meals happen when you're just trying to make dinner simple. It tasted like I'd been cooking all day, but I'd barely lifted a finger.

I made this for a friend who'd just moved into a new apartment with barely any kitchen supplies. She had one decent pot, a cutting board, and a dull knife, so I knew we had to keep it straightforward. We chopped the onion together while she told me about her new job, and by the time the pasta was done, her tiny kitchen smelled like an Italian grandmother had taken over. She looked at me, surprised that something so flavorful came from such a short ingredient list. We ate it straight from the pot with forks, sitting on her floor, and she told me it was the first meal that made her apartment feel like home.

Ingredients

• Rotini pasta: The spirals grab onto the sauce and spinach better than flat noodles, and they cook evenly in the broth without clumping together.
• Canned diced tomatoes: Use the kind with juices because that liquid becomes part of the cooking base, adding sweetness and acidity that balances the savory broth.
• Fresh baby spinach: It wilts down to almost nothing, so don't be shy about tossing in the whole bag, and it adds a silky texture once stirred in.
• Onion: Finely chopped onion melts into the background, adding a gentle sweetness that makes the whole dish feel more complete.
• Garlic: Minced garlic blooms in the olive oil and perfumes everything, so don't skip that one minute of stirring or it'll burn and turn bitter.
• Vegetable broth: This is what cooks the pasta, so use a good quality broth because the flavor concentrates as it reduces.
• Olive oil: A couple of tablespoons create a base for sauteing and add a subtle richness that rounds out the tomatoes.
• Dried oregano and basil: These bring that classic Italian vibe without needing fresh herbs, and they infuse the broth as the pasta simmers.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that lingers on your tongue without overpowering the sweetness of the tomatoes.
• Parmesan cheese: Stirred in at the end, it melts into the sauce and makes everything creamy, plus a little extra on top never hurt anyone.

Instructions

Start with the aromatics:

Heat the olive oil in your large pot over medium heat, then add the chopped onion and let it soften for a few minutes until it turns translucent and sweet. Toss in the minced garlic and stir for about a minute, just until you can smell it blooming in the oil.

Build the broth base:

Pour in the diced tomatoes with all their juices, followed by the vegetable broth, oregano, basil, red pepper flakes if you like a little kick, and a good pinch of salt and pepper. Stir everything together and bring it to a rolling boil.

Cook the pasta in the pot:

Add the rotini directly into the boiling liquid and give it a good stir so nothing sticks to the bottom. Lower the heat to medium-low and let it simmer uncovered for 10 to 12 minutes, stirring now and then, until the pasta is tender and most of the liquid has been absorbed.

Wilt in the spinach:

Toss the fresh spinach right into the pot and stir it around for a minute or two until it collapses into the pasta. It'll look like a lot at first, but it shrinks down fast and adds a lovely green contrast.

Finish with cheese and seasoning:

If you're using Parmesan, stir it in now and watch it melt into a creamy coating that clings to every spiral. Taste and adjust the salt and pepper, then serve it hot with extra cheese on top if you're feeling generous.

Save

There was a rainy Tuesday when I didn't want to leave the house, and this one-pot pasta saved me from ordering takeout for the third time that week. I stood at the stove, stirring slowly, listening to the rain tap against the window, and felt that rare kind of peace that comes from making something warm and simple with your own hands. When I sat down to eat, the bowl was steaming, the Parmesan had melted into creamy pockets, and I realized this dish had become more than just a quick dinner. It was the thing I made when I needed to feel grounded, when I wanted to prove to myself that taking care of myself didn't have to be complicated.

Making It Your Own

This recipe is forgiving, so if you want to add cooked chickpeas or white beans for extra protein, toss them in with the spinach and let them warm through. I've also swapped the rotini for penne or fusilli when that's what I had in the pantry, and it worked just as well because any short pasta with ridges or spirals will grab the sauce. If you're cooking for someone who avoids dairy, skip the Parmesan or use a plant-based cheese that melts, and the dish still holds its own with all that tomato and garlic flavor. On nights when I want a little more kick, I double the red pepper flakes and finish it with a drizzle of good olive oil.

Serving Suggestions

I like to serve this with a crisp green salad dressed in lemon and olive oil, something that cuts through the richness of the pasta and adds a fresh crunch. A hunk of crusty bread for soaking up the leftover sauce at the bottom of the bowl is almost mandatory in my house, and I've been known to toast it with a little garlic butter if I'm feeling fancy. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and maybe some fresh basil for people to customize their bowls. It's the kind of meal that feels generous without requiring much effort, and everyone always goes back for seconds.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up more of the sauce as it sits, so it gets a little thicker and creamier. When I reheat it, I add a splash of broth or water to loosen it back up and warm it gently on the stove, stirring until it's heated through. You can also microwave it in a covered bowl, stopping to stir every minute so it heats evenly. I've never tried freezing this because the spinach and pasta texture can get a little mushy, but if you do, thaw it in the fridge overnight and reheat it slowly with extra liquid.

• Store in an airtight container and keep it in the fridge for up to three days.
• Reheat on the stovetop with a splash of broth to bring back that saucy consistency.
• If microwaving, cover the bowl and stir every minute to avoid dry spots.

Save

This one-pot rotini has earned its place in my weekly rotation, not because it's fancy, but because it delivers comfort and flavor without the fuss. I hope it becomes one of those recipes you turn to on busy nights, rainy evenings, or whenever you need something warm and easy that still feels like you really cooked.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 500g of fresh, diced tomatoes for the canned variety. Fresh tomatoes add a brighter flavor, though you may need to increase the cooking time slightly and adjust the liquid if using less juicy tomatoes.

→ What pasta shapes work best?

Rotini is ideal because it traps sauce in its spirals, but penne, fusilli, or farfalle also work wonderfully. Avoid long pasta shapes like spaghetti, which can clump together in a one-pot setting.

→ How do I make this vegan?

Simply omit the Parmesan cheese or use a plant-based alternative. The dish is naturally vegan when made without cheese. The vegetable broth ensures a rich, savory flavor even without dairy.

→ Can I prepare this ahead of time?

This dish is best enjoyed fresh, but leftovers keep well in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it's too thick.

→ What can I add for extra protein?

Cooked chickpeas, white beans, lentils, or crumbled tofu are excellent additions. Stir them in during the last few minutes of cooking. You can also add halved cherry tomatoes or diced bell peppers for texture and nutrition.

→ Is this dish gluten-free?

To make it gluten-free, simply use certified gluten-free pasta in place of regular rotini. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.