Preheat your broiler, positioning the oven rack in the upper third.

Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving ½ cup of cooking water.

On a large sheet pan, spread out broccoli florets, drained chickpeas, and unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper.

Broil the vegetables for about 8 minutes, stirring halfway through.

Remove the sheet pan from the oven and discard roasted garlic cloves.

Zest and halve the lemon, setting the zest aside.

In the pot, combine the drained pasta, reserved cooking water, lemon zest, butter, and ricotta. Toss until well combined.

Add the fresh lemon juice, toss again, and serve immediately, optionally garnished with crushed red pepper flakes.