One Pot Tomato Parmesan Rotini

Whole wheat pasta cooked right in the sauce delivers maximum flavour.
  • Prep time 5 mins
  • Cook time 20 mins
  • Yields 4

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  • Recipe Attribution Dairy Farmers of Canada


  • 3 Tbsp. (45 mL) all-purpose flour
  • ¾ tsp (4 mL) each, salt and dried Italian seasoning
  • ¼ tsp (1 mL) pepper
  • 3 cups (750 mL) milk
  • 2 cups (500 mL) water
  • 12 oz (375 g) whole wheat rotini or other short pasta (about 5 ½ cups/1.375 L)
  • 2 cups (500 mL) small broccoli florets
  • 1 can (19 oz/540 mL) Italian-style stewed tomatoes, drained
  • ½ cup (125 mL) freshly grated parmesan cheese
  • ¼ cup (60 mL) chopped fresh basil


  • Large pot
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Can opener
  • Cutting board
  • Paring knife
  • Stove


  1. In a large pot, whisk flour, salt, Italian seasoning and pepper into milk and water; heat over medium-high heat just until steaming, stirring twice.
  2. Stir in rotini; cover, reduce heat to medium-low and simmer, stirring often, for 10 minutes.
  3. Stir in broccoli; cover and simmer for about 2 minutes longer or until rotini is almost tender.
  4. Uncover and cook, stirring gently, for about 3 minutes or until pasta is tender but firm, broccoli is tender-crisp, and sauce is thickened.
  5. Stir in tomatoes and parmesan; cook, breaking up tomatoes with a spoon, until heated through. Serve sprinkled with basil

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