There's no preamble to this, it's just lunch:

Start by making the vinaigrette. This is all to taste, I never measure so you're just going to have to trust your tastebuds here. Extra virgin olive oil, a good quality balsamic vinegar, dijon mustard, a squeeze of lemon, fresh cracked pepper, some fresh chopped basil, and salt. Shake it. Like a Polaroid picture. Just taste the damned stuff, and if you like it more vinegary, add more vinegar. If you like it less tangy, make sure there's more oil, salt and dijon. Etc and so forth. You can't mess this up unless you accidentally drop a raw chicken breast in it. And if you do that, you probably shouldn't be cooking so put down the cleaver, grab your coat and head to the nearest Olive Garden. What the heck were you using a cleaver for anyway, you were just making vinaigrette!

So, cook some penne. Drain it but don't go all psycho on it's ass, shaking like crazy until the dripping stops and you've dislocated your shoulder. A little pasta water is acceptable, welcome and will not hurt you or the dish in any way. Immediately toss the penne in enough of your vinaigrette to coat the noodles. Then toss in your spinach, as much as you like. I chop it up to sneak it past my son's leafy green radar and I kinda like it that way myself, but huge, bushy intact spinach leaves are just as good and even more beautiful.  Sprinkle with fresh grated parmesan and fresh cracked pepper, drizzle with a little more vinaigrette and chow. You can also optionally add some prepared chicken or beef. A nice chicken breast or seared rib eye, seasoned with a little salt, pepper and some Italian blend herbs, sliced and rested on top of the dish would make a great addition.

Your leftover vinaigrette can hang out in the fridge for a couple of weeks and makes a great salad dressing.

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