Preheat the oven to 400 degrees. On a large baking sheet, fit a piece of parchment paper, and set aside.

In a large bowl, place the broccoli, leeks, asparagus, swiss chard, garlic, 1 tablespoon of olive oil, and spices. Mix the ingredients to ensure that all vegetables are evenly coated in the spices. Transfer the mixed vegetables onto the baking sheet and place in the oven. Roast for 15-20 minutes, or until starting to brown and softened. Remove the baking sheet from the oven and let cool for a few minutes. Carefully remove the skins from the garlic cloves – they should be soft and roasted – and place the peeled garlic, whole, back onto the baking sheet of vegetables.

Nearing the end of the roasting time of the vegetables, bring a large pot of water to boil and add the penne – which should have been thawed briefly at room temperature. Also add the peas to the boiling water and pasta. Cook for one minute and test pasta for doneness. Strain the pasta and peas and reserve ¼ cup pasta water and set aside.

Place the pasta and peas back into the pot. Stir in the roasted vegetables, swiss chard, chickpeas, lemon zest and juice, 2 tablespoons olive oil, and pasta water. Ensure that everything is evenly coated.

Serve immediately, topped with freshly grated Parmesan cheese, if desired.