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PdfCook pasta according to packet instructions or until al dente, adding broccoli for last 2 minutes of cooking time. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and half the lemon zest and cook, stirring, for 30 seconds or until fragrant. Add chickpeas and red pepper and cook, stirring, for 2 minutes or until warmed through.
Add cooked pasta, broccoli and baby spinach, tossing until combined and spinach is just wilted. Divide pasta among serving bowls. Top with dollops of ricotta and remaining lemon zest. Season with freshly ground black pepper and lemon juice to taste. Serve with lemon wedges on the side.