Tender rotini pasta cooked with canned tomatoes, fresh spinach, and herbs in a flavorful vegetable broth for a simple weeknight dinner.
# Ingredients List:
→ 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 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp dried basil
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper to taste
→ Cheese (optional)
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 and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced tomatoes with juices, vegetable broth, oregano, basil, crushed red pepper flakes if using, salt, and pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then add the rotini pasta. Stir well to ensure all pasta is submerged in the liquid.
05 - Reduce heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, for 10-12 minutes or until pasta is al dente and most liquid is absorbed.
06 - Stir in fresh spinach and cook for 1-2 minutes until just wilted and vibrant green.
07 - If using, add grated Parmesan cheese and stir until melted and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve hot in bowls, topped with additional grated Parmesan cheese if desired.
