One Pot Tomato Basil Pasta

Ruthie Hansen (CC-BY)
Ruthie Hansen (CC-BY)


  • 8 ounces whole-wheat rotini
  • 1/2 cup water
  • 1 1/2 cups low-sodium chicken broth
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 6 cups baby spinach, chopped
  • ½ cup basil, sliced
  • Grated Parmesan cheese for garnish


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Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot.

Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.

Stir in spinach and cook, stirring often, until most of the liquid has been absorbed, about 2 to 3 minutes more.

Stir in basil. Garnish with Parmesan.

Servings: 4

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