# 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 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, plus more for serving
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened. Stir in garlic and cook for 1 minute, until fragrant.
02 - Add diced tomatoes with juices, vegetable broth, oregano, basil, crushed red pepper flakes, salt, and pepper. Stir to combine and bring to a boil.
03 - Add rotini to boiling mixture, stir well, reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Stir in fresh spinach and cook for 1–2 minutes, until wilted.
05 - Add grated Parmesan cheese and stir until melted and creamy. Taste and adjust seasoning. Serve hot with additional Parmesan if desired.
