Spinach and Tomato Rotini

Spinach and Tomato Rotini

Phoenix2099 0

"This is a simple and quick recipe that incorporates spinach and tomatoes, rather than tomato sauce as a topping."
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50 m servings 597 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 98.7g
  • 32%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
  2. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.



Great recipe! Super easy and fast!

This was simple but good, perfect for an inexpensive weeknight dinner. Because we were pressed for time, I just used a can of diced tomatoes with garlic and olive oil instead of the fresh ingre...