½cupchopped pepperoni, extra if desired for topping
3cupsuncooked whole wheat rotini
5ouncesfresh baby spinach, roughly chopped
1cupshredded mozzarella cheese, extra if desired for topping
Fresh parsley or basil for optional garnish
Instructions
In a large skillet with a cover, combine pizza sauce, diced tomatoes, water, and pepperoni.
Over high heat, bring to a boil, add pasta, reduce heat to medium or medium-high (low boil), and cover. Cook covered for 8-10 minutes (using pasta directions as a guide) or until al dente, stirring occasionally to make sure all pasta gets cooked evenly.
In the last 1-2 minutes of cooking, add spinach and cover. When wilted, stir into pasta.
Reduce heat to low and stir in shredded cheese, until melted.
If desired, add extra cheese and pepperoni to top and broil under high heat until bubbling and golden brown.
Garnish if desired with fresh parsley or basil.
Video
Notes
Vegetable add-ins: mushrooms, bell peppers, or onions. Saute in skillet first, remove to a plate, and continue with recipe. Add sauteed vegetables to the pasta with the cheese.
More add-in ideas: cooked sausage, cooked ham, olives, pepperoncini, etc.