Comforting pasta dish with rotini, juicy tomatoes, fresh spinach, and savory broth cooked together in a single pot. Ready in 30 minutes.
# What You'll 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, optional
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, stirring occasionally, until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute, until fragrant.
03 - Add canned diced tomatoes with their juices, vegetable broth, dried oregano, dried basil, crushed red pepper flakes if using, salt, and black pepper. Stir thoroughly to combine all ingredients.
04 - Increase heat and bring the mixture to a rolling boil.
05 - Add the rotini pasta to the boiling broth and stir well to prevent sticking. Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in fresh baby spinach and cook for 1 to 2 minutes, until completely wilted.
07 - Add grated Parmesan cheese and stir until melted and evenly distributed throughout the dish.
08 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot, topped with extra Parmesan cheese if desired.
