NYT Spinach One-Pot Pasta

Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup pasta water.

Place the spinach in a large colander in the sink. Drain the pasta over the spinach. Drizzle with oil and stir to prevent the noodles from sticking.

Wipe out the pot and place over medium-high heat. Carefully add 2 tablespoons olive oil and the anchovies (it might splatter) and stir until they start to dissolve, about 30 seconds.

Pour the pasta and spinach into the pot, add the cheese and red-pepper flakes and stir until a glossy sauce forms and the spinach fully wilts, 1 to 2 minutes. If the pasta looks dry, add the reserved pasta water 1 or 2 tablespoons at a time. Use two forks to separate any spinach clumps, if needed.

Squeeze a lemon half over everything. Taste and season as needed with more salt or lemon. Garnish with more cheese, if desired.