Step 1

Preheat oven to 425 F.

Step 2

For the pasta cook penne in boiling water per package direction; drain.

Step 3

Toss asparagus with 2 tsp. oil and 1 tsp. salt, then season with pepper and transfer to a baking sheet lined with parchment paper or aluminum foil sprayed with vegetable spray. Roast asparagus until fork-tender, about 10 minutes.

Step 4

Sweat leeks and garlic in 2 tsp. oil in a large sauté pan over medium-low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne. Set aside.

Step 5

For the vinaigrette, whisk together 6 Tbsp. oil, lemon juice, mint, and 1 tsp. salt. Add ricotta Salata and stir just to combine, then season with pepper. Toss Vinaigrette with pasta mixture to coat. The vinaigrette can be prepared ahead of time so that you can immediately add it to the pasta mixture.