# What You 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 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp dried basil
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and black pepper to taste
→ Cheese
12 - 1/2 cup grated Parmesan cheese
# How To Make:
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.
03 - Add diced tomatoes with juices, vegetable broth, dried oregano, basil, crushed red pepper flakes, salt, and pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a rolling boil, then add rotini pasta. Stir well to ensure pasta is submerged and separated.
05 - Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most liquid is absorbed.
06 - Stir in fresh spinach and cook for 1–2 minutes until completely wilted and incorporated.
07 - Add grated Parmesan cheese and stir until melted and creamy, coating the pasta evenly.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, topped with extra Parmesan if desired.
