In a sauté pan, heat your extra virgin olive oil and quickly sauté your minced garlic. Add your zucchini to the pan and gently sauté for 3-4 minutes, adding your red pepper flakes and seasoned with salt and pepper.
In a large pan, boil salted pasta water and cook your Barilla Chickpea Casarecce until al dente.
Deglaze your vegetable pan with your lemon juice, then add your vegetable stock. Add your pasta to the pan and incorporate, along with your fresh spinach that will wilt into the pasta after being stirred in for about a minute. Keep your pan on low heat during this process to help it along. Season with salt and pepper and enjoy this bright, fresh pasta dish!