Cook pasta according to package directions.

Meanwhile, heat 1 TBSP of the oil in a large skillet over medium heat. Add the garlic cloves and cook until lightly browned.

Add the roasted peppers and artichoke hearts, and cook for 4 minutes.

Add the spinach and tomatoes in, and cook for another 5-7 minutes, or until the spinach has wilted and the tomatoes are softened. Mix in the fresh basil.

Once the pasta is done cooking, drain and return back to the pan.

Add the veggies to the pasta, and drizzle the remaining 1 TBSP of olive oil in. Season with salt and pepper to taste. Toss to combine well.

Mix the ricotta and lemon zest together in a bowl.

Spoon the pasta into bowls to serve, and add a large spoonful of ricotta on top of each dish. Enjoy immediately.