Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, resreving 1/2 cup of hot pasta water.
Meanwhile, heat the broiler and set an oven rack 8 inches from the heat source. In a large bowl, toss the broccolini, chickpeas, garli cand red pepper flakes with oil. Season with salt and pepper and spread in an even layer on sheet pans.
Working with one sheet pan at a time, broil the vegetables tossing halfway through cooking, until the broccolini is tender and charred, about 5-7 minutes per batch.
Squeeze the lemon juice over the vegetables and season to taste with salt and pepper.
In a large bowl, toss the pasta with 1/4 cup reserved hot pasta water, ricotta, butter and lemon zest.
Add the roasted vegetables and spinach to the bowl and toss to coat, adding more pasta water if needed.
Divide onto plates or in bowls, drizzle each with olive oil and serve.