1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, grate rind and squeeze juice from lemon to measure 4 teaspoons and 1/4 cup, respectively. Combine rind, juice, olive oil, and next 3 ingredients in a large bowl, stirring with a whisk. Add spinach, chickpeas, and raisins; toss well.
3. Drain pasta, and immediately add to spinach mixture, tossing until spinach wilts. Sprinkle with cheese. Serve immediately.
Serve with: Cheesy Crostini