Pasta / Grain Product | Vegetarian

Spinach Rotini Pasta

Triticum aestivum (wheat), Spinacia oleracea (spinach) Allergens: Wheat
Spinach Rotini Pasta

Sourcing & Taxonomy

  • Family Poaceae (wheat), Amaranthaceae (spinach)
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Wheat, Spinach

The Forktionary Angle

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Definition

Corkscrew-shaped pasta infused with spinach, offering a vibrant green color and a subtle earthy flavor, excellent for holding sauces.

Sensory Profile

TasteMild, Starchy, Subtle earthy (spinach)
TextureChewy, Al dente, Holds sauce well
AromaMild, Cooked grain, Faint herbaceous
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g (2 oz dry)
Calories350 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein12 g
Total Carbohydrate70 g
Dietary Fiber4 g
Total Sugars2 g
Calcium30 mg
Iron2 mg
Potassium200 mg

Chef’s Secret

Always cook pasta in generously salted boiling water to season it from within. Toss cooked pasta with a bit of sauce immediately to prevent sticking.

Substitutions

Best Match

Plain Rotini Pasta

1:1

Identical shape and texture, only difference is the absence of spinach color and very mild flavor.

Fusilli Pasta

1:1

Another corkscrew-shaped pasta, functionally identical to rotini for sauce retention.

Penne Pasta

1:1

Tubular shape with ridges also good for holding sauces, though a different aesthetic.

Whole Wheat Rotini

1:1

For a healthier, higher-fiber option with a nuttier taste and similar shape.

Buying Guide

Check for vibrant green color and firm texture when dry; avoid broken pieces.

Flavor Pairings

Pesto cream sauces tomato sauces vegetable salads roasted chicken feta cheese.