Bring a large pot of salted water to a boil. Add the lentil pasta and cook according to the package instructions. Lentil pasta cooks faster than traditional pasta, so be sure to check it frequently to avoid overcooking. Once done, drain and set aside, reserving ½ cup of the pasta water in case you need to loosen the sauce later.

Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Toss in the chopped bell pepper, zucchini, and cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften. If the mixture gets too dry, add a splash of vegetable broth or pasta water to keep it moist.

Sprinkle in the dried oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir well to evenly distribute the flavors.

Stir in the baby spinach and cooked chickpeas (if using). Cook for another 2 minutes until the spinach wilts and the chickpeas are heated through.

Add the cooked lentil pasta to the pan, tossing everything together to coat the pasta in the flavorful sauce. If needed, add a bit of the reserved pasta water to loosen the sauce.

Remove from heat and sprinkle with nutritional yeast or grated Parmesan cheese for a cheesy touch. Garnish with fresh basil and serve warm.